Image: Brittany via Eating Bird Food

Ingredients:


  • 1 tablespoon ghee
  • 1 medium, brown onion, finely chopped
  • 2 cloves garlic, minced
  • ½ head of cauliflower, grated
  • 1 red capsicum (pepper), finely sliced lengthways
  • 1 handful of snow peas (mangetout), ends trimmed and roughly chopped
  • 1 teaspoon coconut aminos or tamari sauce
  • 2 spring onions (scallions), finely chopped
  • 1 handful of coriander (cilantro), plus extra to serve
  • freshly ground black pepper, to taste
  • 4 salmon fillets, skin on
  • Sweet Chilli Sauce, to serve

Directions

  1. Heat the ghee in a frying pan over a medium heat. Fry the onion and garlic until the onion is soft, then add the cauliflower and stir-fry for 2 minutes.
  2. Add the capsicum, snow peas and stir-fry for a further 2 minutes, then pour over the coconut aminos and stir through.
  3. Stir in the spring onion and coriander, add the pepper and set aside.
  4. Season the salmon fillets with black pepper and cook the fish skin-side down in the pan over a medium to high heat for 3-4 minutes until crisp.
  5. Turn and cook the other side for a further 2-3 minutes until the fish is still slightly rare in the centre.
  6. Serve the salmon on a bed of cauli rice, topped with a few coriander leaves and Sweet Chilli Sauce.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.