Cajun Salmon with Herby Cauliflower Rice

Name: Cajun Salmon with Herby Cauliflower Rice with Creamy Cucumber Salad
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 6 Grams of Cajun spice; 0 Tsp of Salt; 1 Tbsp of Olive oil; 1 Tbsp of Olive oil; 2 Grams of Cumin seeds; 300 Grams of Cauliflower; 15 Grams of Fresh parsley; 10 Grams of Fresh mint; 1 Piece of Lemon; 1 Tsp of Salt; 30 Grams of Sun dried tomatoes; 1 Piece of Cucumber; 15 Grams of Fresh dill; 170 Grams of Natural yogurt; 0 Tsp of Salt; 1 Tsp of Black pepper

and Creamy Cucumber Salad

A simple salmon supper that is packed with flavour and is nutrient dense.

163 Reviews

Cals 533 · Prot 44 · Carbs 32 · Fat 29

Low Carb

Calorie Smart

35 min

Cajun Salmon with Herby Cauliflower Rice with Creamy Cucumber Salad

A simple salmon supper that is packed with flavour and is nutrient dense.

163 Reviews

Cals 533 · Prot 44 · Carbs 32 · Fat 29

Low Carb

Calorie Smart

Ingredients

Salmon

Skin-on salmon fillet 6*

350 Grams

Cajun spice

6 Grams

Salt

0.3 Tsp

Olive oil

0.5 Tbsp

Cauli rice

Olive oil

0.5 Tbsp

Cumin seeds

2 Grams

Cauliflower

300 Grams

Fresh parsley

15 Grams

Fresh mint

10 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Sun dried tomatoes

30 Grams

Cucumber salad

Cucumber

1 Piece

Fresh dill

15 Grams

Natural yogurt 4*

170 Grams

Salt

0.3 Tsp

Black pepper

0.5 Tsp

Allergens

*6 Fish, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2229 / 533
Fats (g)	28.9
of which saturated (g)	6.7
Carbohydrates (g)	32
of which sugars (g)	16.9
Fibers (g)	8.3
Proteins (g)	43.8
Salt (g)	0.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Thinly slice the cucumber.
Roughly chop the sun dried tomatoes, dill, parsley and mint.
Zest the lemon.

2 Make cauli rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
Heat a large non-stick pan over a medium high heat with a drizzle of oil.
Once hot, add the cumin seeds and fry for 1 min.
Add the blitzed cauliflower, salt and pepper.
Fry for a further 5-7 min, until tender.
Remove from heat and cover to keep warm.

3 Cook salmon

Cut the salmon into equal portions.
Sprinkle with cajun spice (spicy!) and a pinch of salt, evenly coating top and bottom of each portion.
Heat a pan over a medium-high heat with a drizzle of oil.
Once hot, add the salmon skin-side down and cook for 3-4 min.
Flip and cook for 3-4 min further or until cooked through.

Tip! Salmon can also be baked in a preheated oven at 200°C/180°C fan for 10-12 min until the salmon is cooked through.

4 Finish cauli rice

Once the cauli rice is cooked, stir through the sun dried tomatoes, parsley, half the mint and half the lemon zest.
Cover to keep warm.

Tip! Mint might darken due to the heat. Add to cauli rice just before serving.

5 Prepare salad

Combine the cucumber, dill, yogurt, reserved mint and lemon zest in a bowl and add a pinch of salt and pepper.

6 Serve

Divide the herby cauli rice between the plates, top with a portion of salmon and add a spoonful of cucumber salad.
Cut the lemon into wedges and finish with a squeeze of lemon over each plate.
Serve immediately.