Jerk salmon bowl with cauliflower rice and mango salsa
4 serves
15 m
15 m
Ingredients
- 1 large head of cauliflower, trimmed, cut into florets
- 3 teaspoons olive oil
- ½ bunch parsley, finely chopped
- 4 skinless salmon fillets (100 g each)
- 1½ teaspoon ground cumin
- ½ teaspoon chilli powder
- ½ teaspoon all spice
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 1 large mango, peeled and diced
- 1 red onion, finely diced
- 1 cucumber, finely diced
- 1 bunch coriander, chopped
- 2 teaspoon lime juice (optional)
- 4 lime wedges, to serve (optional)
Method
Step 1
Using a food processor, blitz cauliflower in batches, taking care not to overblend, until finely diced into a rice like consistency. Transfer into a large bowl.
Step 2
Heat a deep non stick frying pan with 1 teaspoon olive oil. Add cauliflower rice, stirring frequently, for 2-3 minutes or until just heated through and still crunchy. Remove pan from the heat and add chopped parsley. Set aside.
Step 3
Combine 2 teaspoons olive oil, cumin, chilli powder, all spice, cayenne pepper, and cinnamon. Rub the spice mixture evenly over salmon fillets.
Step 4
Preheat a chargrill pan or barbeque hot plate to medium-high.
Step 5
Grill salmon, 3-5 minutes each side, or until cooked to your liking. Transfer to a plate.
Step 6
In a bowl, combine mango, red onion, cucumber, coriander and lime juice.
Step 7
Divide the cauliflower rice, mango salsa and lime wedges between the serving bowls and top with salmon.
