Sweet Thai Salmon With Cauliflower Rice

Salads can be a little bit bland sometimes but when you add the kicking flavors of Thai cuisine, it will be delicious. This salad is antioxidant, sweet and a bit spicy.

New American cuisine
Easy
SERVING: 2 People
TIME: 45 min
COOKING TIME: 15 min
INGREDIENTS:
  • 2 block Salmon
  • 1 tbsp Sweet chili sauce [Marinate]
  • Cook The Salmon
  • 1 tbsp Olive oil
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • 1 tbsp Sweet chili sauce
  • 2 tbsp Coconut Aminos
  • 2 cloves Garlic
  • 1 tbsp Ginger, minced
  • Cauliflower
  • 1 tbsp Olive oil
  • 2 cups Grated cauliflower
  • ¼ tsp Salt
  • ½ cup Coconut milk
  • 1 tbsp Olive Oil
  • Bok Choy
  • 1 stalk Shanghai bok choy
  • tsp Salt
  • tsp Pepper
  • Garnish
  • ㅤ1 tbspㅤ Chives
  • 1 tsp Lime juice
DIRECTIONS:
Step 1
Step 1
Step 1
The salmon fillets should be marinated with sweet chili sauce and ready for the Stove. In a large skillet, place skin side down and add salt and pepper.
Step 2
Step 2
Step 2
Drizzle 1 tbsp sweet chili sauce with an even coating. Cook over medium heat for 2 minutes.
Step 3
Step 3
Step 3
In the meantime, in another skillet with 2 tbsp of oil over medium high heat, add the grated / finely chopped cauliflower. Add the coconut milk and a pinch of salt. Folding in the coconut cream until the cauliflower rice is completely covered.
Step 4
Step 4
Step 4
Back to the skillet cooking salmon, add 1 tbsp sweet chili sauce with the coconut Aminos, garlic and ginger into salmon. (The salmon will only require 5-7 minutes to cook. Make sure the fillets are equal in size so that they cook at the same time.)
Step 5
Step 5
Step 5
Take the Bok Choy and add oil, place into medium-high heat skillet and sliced side down and cook until golden brown. Season with salt and pepper.
Step 6
Step 6
Step 6
Remove the salmon fillets and set for plating.
Step 7
Step 7
Step 7
Add your grilled Bok Choy as a side with a scoop of coconut cauliflower rice.
Step 8
Step 8
Step 8
Sprinkle the chives.
Step 9
Step 9
Step 9
Enjoy!