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Poached salmon with cauliflower rice

Poached salmon with cauliflower rice

Preparation time:
50 min
Difficulty level:

Nutritional values:

13 g
25 g
9 g


Cucumber (fresh)Cucumber (fresh)⅜ (150 g)
Cauliflower (fresh)Cauliflower (fresh) 200 g
Ginger (fresh)Ginger (fresh) 7 ½ g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Mint (green, fresh)Mint (green, fresh) 1 ¼ g
Coriander leaves (fresh)Coriander leaves (fresh) 1 ¼ g
Lemon grass (fresh)Lemon grass (fresh) 1 Pinch(s)
Limes, lime (fresh)Limes, lime (fresh)½ (25 g)
Sesame oilSesame oil ¼ Tablespoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)½ (23 g)
Salmon fillet, salmon (organic quality)Salmon fillet, salmon (organic quality) 100 g
Chili pepper, hot pepper (fresh)Chili pepper, hot pepper (fresh)¼ (1,25 g)
Fish sauceFish sauce ½ Teaspoon
Sprout mixSprout mix 10 g


Step 1:
Chop cauliflower into small pieces and then place in a food processor or stand mixer and finely grate until small rice-like shreds are formed. Then place in a small pot and fill with water until the cauliflower is slightly covered with water. Now bring the cauliflower to a gentle simmer without the lid until the water has evaporated. Stir in between and check the bite strength. If the cauliflower rice should be softer, add a little more water if necessary and continue to simmer.
Step 2:
In the meantime, rinse the limes hot, slice half and squeeze the rest. Peel the ginger, cut half into slices and finely chop the rest. Clean the lemongrass from the bracts and chop finely.
Step 3:
In a large pan, bring 1l of water to a boil with the ginger and lime slices and the lemongrass. Place the salmon fillet skin side down in the broth and poach over low heat for 10-12 minutes.
Step 4:
Meanwhile, mix the lime juice with the sesamee oil, fish sauce and the chopped ginger. Halve the chili pepper lengthwise, remove the seeds, wash and cut into fine rings. Then add to the sauce.
Step 5:
Wash the spring onions and cut into small rings. Wash the herbs, shake dry and pluck off the leaves. Scald the sprouts hot and drain them. Wash the cucumber, cut in half lengthwise and cut diagonally into long strips.
Step 6:
Take the salmon fillet out of the poaching broth, remove it from the skin and roughly cut it into pieces. Arrange the cauliflower rice with sprouts and salmon. Garnish with the herbs and drizzle with the sauce.

Macronutrient distribution:

The recipe Poached salmon with cauliflower rice is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Stand mixer
Stand mixer
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