Fried salmon with soy and cauliflower rice
Cut the salmon into four even pieces and season the pieces with salt and ground pepper.
- 800g salmon
- 2 tablespoons butter
- 3 cloves garlic
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 piece of lime
- 1 handful of herbs
- 1 piece cauliflower
- 200 g spinach
- 1 dash olive oil
- salt
- pepper
- peanuts
- Cut the salmon into four even pieces and season the pieces with salt and ground pepper.
- Heat some oil in a frying pan and fry the salmon quickly on both sides (it should still have a "raw" core). Lift the fish pieces out of the pan after a while. Wash the pan and heat it again.
- Add the butter and sauté the garlic until lightly golden and soft. Add the honey, soy sauce, chili sauce, lime juice and a splash of water. Cook everything well together to make a thick sauce.
- Place the salmon pieces back in the pan, turn them a little so that all the salmon pieces have glistening sauce on them. Finally, sprinkle over the chopped herbs.
- Fry the cauliflower rice quickly (about 2-3 minutes) over high heat in a frying pan with a little oil. Season with salt and pepper and mix in some chopped herbs if desired.
- Sauté the spinach over high heat until it collapses (preferably stir with a garlic clove attached to a fork – garlic fork), season with salt and pepper.
- Arrange the fried cauliflower rice, spinach and salmon neatly on plates and serve. Sprinkle with peanuts, if desired.
Heat some oil in a frying pan and fry the salmon quickly on both sides (it should still have a "raw" core). Lift the fish pieces out of the pan after a while. Wash the pan and heat it again.
Add the butter and sauté the garlic until lightly golden and soft. Add the honey, soy sauce, chili sauce, lime juice and a splash of water. Cook everything well together to make a thick sauce.
Place the salmon pieces back in the pan, turn them a little so that all the salmon pieces have glistening sauce on them. Finally, sprinkle over the chopped herbs.
Fry the cauliflower rice quickly (about 2-3 minutes) over high heat in a frying pan with a little oil. Season with salt and pepper and mix in some chopped herbs if desired.
Sauté the spinach over high heat until it collapses (preferably stir with a garlic clove attached to a fork – garlic fork), season with salt and pepper.
Arrange the fried cauliflower rice, spinach and salmon neatly on plates and serve. Sprinkle with peanuts, if desired.
