SWEET CHILLI SALMON WITH CAULIFLOWER RICE

SERVES 1

Rice vinegar, 20ml

Lime juice, 10ml

Fish sauce, 5ml

A red chilli

Garlic powder, a pinch

Salmon, 120g

Cauliflower, 120g

Edamame beans, 40g

Red pepper, 60g

Carrots, 60g, peeled

Kale, 20g

Pak choi, 50g

METHOD

For the dressing, mix the rice vinegar with the lime juice and fish sauce, then add half the chilli and garlic powder. Use this to marinate the fish for four hours, then roast on a high heat for 10 minutes. Dice the cauliflower, pepper and carrots, and roast for five minutes along with the beans. Briefly steam the kale and pak choi, then serve with an extra glug of dressing, garnishing with some spring onion and the rest of the chilli.