Broiled Salmon with Spinach and Mushrooms in Curry Cream Sauce accompanied with Coconut ‘Rice’

19 May

Cauliflower rice is sooo good and I can’t get enough of it. I mentioned in one of my earlier posts that I am a ‘rice’ person. I love rice.

Today, I decided to experiment further with cauliflower rice and decided I would try making coconut cauliflower rice. I added 10 gr of dessicated coconut to the rice to flavour it. I’ve noticed that cauliflower rice does not absorb flavours too well so probably 20 gr would have been better. The recipe below is calculated on 20gr dessicated coconut. To accompany the rice (not the other way around 🙂 ), I chose to make broiled salmon and serve it with spinach and mushrooms in a curry cream sauce. The whole meal has 11.2 g carbohydrates!

Broiled Salmon with Spinach and Mushrooms in Curry Cream Sauce

serves 1 – increase by multiplying by number of persons

125gr salmon
120gr spinach (I used frozen)
2 mushrooms, sliced
1 Tbsp heavy cream or whipping cream
1/4 onion, sliced
1/2 Tbsp oil for veggies + 1 tsp oil for salmon
Salt
chilli flakes

Sprinkle salmon with salt and chilli flakes. Place on baking sheet or in a pan. Drizzle with 1 tsp oil or better, olive oil. Turn on your broiler and broil the salmon for about 10 min or till done, flipping once. You can test for doneness with a fork. If the fish flakes, it’s done.

For the vegetables, heat oil in a frying pan. Sauté the onions for a while, then add the mushrooms. If using frozen spinach, you can add it as this stage if you have small cubes. Sauté till thawed and cooked. (If you have a bigger block of spinach, you should add it to the onions before the mushrooms as it will take some time to thaw in the pan. Once thawed, add the mushrooms and sauté till the mushrooms are cooked.)

Season the spinach with salt to taste, add the cream and curry powder and mix well. If the cream is quite thick, thin with a little milk.

Coconut Cauliflower Rice

serves 1 – increase by multiplying by number of persons

between 120-140gr cauliflower, chopped in food processor into small bits like rice
20gr dessicated coconut or fresh grated coconut
salt
if desired, 10gr of sultanas (this was not added into nutrition calculation below)

Place the riced cauliflower, coconut and optional sultanas in a microwave dish. Sprinkle with salt. Mix well and microwave on high for about 3-4 minutes (depending on how powerful your microwave is). Optional – Garnish with fresh coriander when serving.

Enjoy!

Nutritional Facts – 527.2kcal; Fat – 32.4g ; Cholesterol – 109.3 mg; Total carbs – 19.3  (effective carbs – 11.2g); Protein – 41.7g

Print this recipe: Broiled Salmon with Spinach and Mushrooms in Curry Cream Sauce

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