Crispy Salmon

Name: Crispy Salmon with Coconut Cauliflower Rice and Crackle Topping
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 2 Piece of Cucumber; 1 Piece of Lime; 1 Tsp of Salt; 1 Tbsp of Olive oil; 300 Grams of Cauliflower florets; 1 Tbsp of Vegetable oil; 10 Grams of Coconut flakes; 1 Tsp of Salt; 60 Grams of Salted peanuts; 1 Piece of Garlic cloves; 30 Grams of Ginger; 10 Grams of Sesame seeds; 2 Grams of Turmeric powder; 2 Grams of Chilli flakes; 2 Tbsp of Olive oil; 15 Grams of Honey; 22 ML of Tamari

with Coconut Cauliflower Rice and Crackle Topping

Delicious, crispy salmon with cucumber and a crackle topping, made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!

192 Reviews

Cals 554 · Prot 42 · Carbs 28 · Fat 34

Low Carb

35 min

Crispy Salmon with Coconut Cauliflower Rice and Crackle Topping

Delicious, crispy salmon with cucumber and a crackle topping, made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!

192 Reviews

Cals 554 · Prot 42 · Carbs 28 · Fat 34

Low Carb

Ingredients

Salmon & cucumber

Skin-on salmon fillet 6*

350 Grams

Cucumber

2 Piece

Lime

1 Piece

Salt

1 Tsp

Olive oil

1 Tbsp

Cauliflower rice

Cauliflower florets

300 Grams

Vegetable oil

1 Tbsp

Coconut flakes

10 Grams

Salt

0.5 Tsp

Crackle sauce

Salted peanuts 1*2*

60 Grams

Garlic cloves

1 Piece

Ginger

30 Grams

Sesame seeds 3*

10 Grams

Turmeric powder

2 Grams

Chilli flakes

2 Grams

Olive oil

2 Tbsp

Honey

15 Grams

Tamari 9*

22 ML

Allergens

*6 Fish, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds, *9 Soya

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)	2364 / 554
Fats (g)	33.6
of which saturated (g)	7.3
Carbohydrates (g)	28
of which sugars (g)	10.8
Fibers (g)	7.5
Proteins (g)	42.3
Salt (g)	2

*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 Make crackle

Roughly chop the peanuts. Peel and grate the garlic and the ginger directly into a large pan.
Place the pan over a medium heat with the peanuts, sesame seeds, turmeric powder, chilli flakes (spicy!), olive oil, honey and tamari.
Stir for 4-5 min or until the mix thickens.
Transfer to a plate and set aside.
Reserve the pan.

Tip! Use a rubber spatula to mix the crackle while frying it, and for scraping it from the pan onto a plate.

2 Prep cucumber

Meanwhile, slice or shave the cucumber.
Juice the lime into a bowl and add the cucumber slices.

Tip! You might wish to store your limes at room temperature, rather than in the fridge. That way they are much juicier.

3 Make cauli rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
Wipe the reserved pan clean.
Return the pan to medium heat with a drizzle of oil.
Once hot, add the cauliflower and the coconut flakes with a pinch of salt and stir-fry for 5 min.

Tip! Alternatively, chop the cauliflower into crumbles, using a sharp chef's knife.