Asian Salmon with Roast Veg and Spicy Cauliflower Rice

Written by Sophie

I made this as a starter for some friends recently and it went down well so I decided to adapt it as a main course with some veg and healthy rice!  If you aren’t keen on cauliflower rice then you can substitute for normal brown rice or butternut squash also goes well too.

Ingredients (for 2)

  • 2 x salmon fillet
  • 1 tbsp sesame seeds
  • 2 peppers (red, yellow or orange are best)
  • 1 courgette
  • 1 onion
  • 2 handfuls of kale
  • 1 cauliflower
  • 1/2 tsp Tumeric
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Sesame Oil
  • 1 tbsp Tamari sauce
  • 1 tbsp grated ginger
  • 1 small clove of garlic
  • Salt & Pepper
  • Olive oil


First of all prep the roast veg; peppers, courgette and onion*…chop into medium sized chunks and then drizzle olive oil and season.  Mix well and put into the oven at 180°C (fan).

*If you have any other veg in the fridge then chuck it in as well – I actually used brussel sprouts as I had some left over from the festive season..

The veg needs around 30-35 minutes, so once they’re in the oven start prepping the salmon, the cauliflower and the sauce.  Make sure you do mix the veg while it is cooking so that it gets evenly cooked and bits don’t get burnt.

For the salmon, just place the two pieces on a tray (or something that’s suitable for the oven), sprinkle the sesame seeds over the two fillets and then cover in tin foil.

For the cauliflower rice, chop into pieces, put into the food processor and ‘process’ until it’s a rice like texture and looks like it can’t get any smaller.

For the sauce, grate the ginger, slice the garlic really finely and mix with the tamari and sesame oil.

20 minutes before the veg is due to come out put the salmon in the oven (same temperature).

10 minutes before the veg is due to come out, put the kale on top of the veg mix literally like this:


Once it’s been in for a couple of minutes, mix in with the rest of the veg as it will have wilted slightly so will be easier.

And then start to cook the cauliflower rice.  Use a non-stick pan and put it all in with 1/2 tsp tumeric and 1/2 tsp cayenne pepper then heat through.  Make sure you keep mixing it to stop it getting stuck to the pan and this also helps get the spices through the cauliflower rice evenly.

Then you should be ready to serve….

Layer the dinner with the cauliflower rice first, then the roast veg, lay the salmon over the veg and then pour the sauce over.  Add some coriander if you like it and have some available to use..