Salmon, stir-fried veg & cauliflower rice

CAULIFLOWER rice is my daughter’s favourite no-carb stomach filler, which goes so gorgeously with the omega 3-rich salmon and vitamin Crich vegetables in this dish, for a nourishing and antiinflammatory supper. Adding lemon juice boosts the vitamin C content further. If you want to ensure that the dish is perfect, you need to cook all three items at a similar time. This means the pans for the fish, cauliflower and stir-fry should be hot and ready to be used. Start with the salmon, then cauliflower and stir-fry swiftly after.

SERVES 4

4 salmon steaks Black pepper and sea salt 1 tbsp butter Juice from 1 lemon Cold-pressed rapeseed oil 1 large cauliflower, grated Juice of 1 lime

4 spring onions, finely sliced 150g mangetout, halved 200g Brussels sprouts, sliced 2 green peppers, sliced 200g stem broccoli, cut into small pieces 3 handfuls kale 1 chilli, deseeded and finely sliced, and a little to garnish 4 cloves garlic, sliced 5cm ginger, grated, and a little to garnish 1 tbsp soy sauce 1 tbsp Thai fish sauce 1 bunch coriander, chopped FOR THE salmon, heat up a non-stick pan over a medium heat and add a little butter; season the salmon with salt and pepper and place the fillet, skin side down, in the pan. When the fish is almost cooked, turn it over on the fleshy side, add a knob of butter and lemon juice and leave to rest. Quickly move on to the cauliflower rice. Add a little rapeseed oil to a hot pan, then add the cauliflower and fry on a medium heat for five to seven minutes. Add the spring onions, lime juice and season with salt and pepper. Set aside. For the stir-fry, heat up a large pan, add a little rapeseed oil and the mangetout, sprouts, peppers, broccoli, kale, chilli, garlic and ginger and stir-fry for about five to eight minutes, or until the vegetables are just soft enough to have bite. Finish the stir-fry with soy sauce, fish sauce and chopped coriander, check and adjust the seasoning to taste. Place the stir-fry and cauliflower rice on plates and top with the salmon. Drizzle with oil and garnish with ginger and chilli.