2 cups Taylor Farms Diced Cauliflower
170-220g pieces of salmon, skin on
2–3 tablespoons chicken broth
1 large carrot, peeled and sliced
1 stalk celery, sliced
1 capsicum, remove seeds and membrane and then cut into bite-sized chunks
1/2 cup onion, diced
1/2 cup full-fat canned coconut milk
1 1/2 tablespoons curry powder
1/4 cup fresh basil, roughly chopped
2–3 Tbsp avocado oil, divided
zest of 1 lime
1/4 tsp kosher salt
2 tsp fresh lime juice
salt and pepper
Whisk coconut milk, curry powder, salt, lime juice and chicken broth in a small bowl.
Season salmon with salt and pepper.
Bring a large frying pan to medium-high heat and add 1 tablespoon of oil.
Add garlic and cook until fragrant, about 1 minute, then add carrots, celery and bell peppers. Sprinkle with salt and pepper. Cook over medium-high for approximately 2-3 minutes. Stir in lime zest and the coconut mixture and reduce heat to low.
In a large cast iron skillet, heat 1 tablespoon of oil over medium heat. Add salmon, skin side down, and cook for 6-8 minutes. Flip salmon and cook for an additional 6-8 minutes on medium heat or until the internal temp reaches 50°C.
While salmon continues to cook, add the fresh basil to the diced cauliflower mixture.
Once salmon is done cooking, plate the cauliflower rice mixture and place the salmon on top. Garnish with additional fresh basil. Enjoy!
Recipe by The Wooden Skillet