It still has a light and creamy feel to it thanks to a touch of low fat crème fraiche so feels quite indulgent when in actual fact, a portion of this (half of the below) comes in at only 341 calories.
Even the boy who often scoffs at some of the healthier things put in front of him at the dinner table, now enjoys cauliflower rice at least once a week and loved this meal. What's more, using cooked salmon fillets which can be picked up fresh, very reasonably means this can be on the table in fifteen minutes.
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| Carb-Free Salmon Risotto |
Here's how:
- 2 fillets of cooked salmon, bone and skin removed
- Roughly 100g cauliflower, or about half a cauliflower head
- 2 cloves garlic
- 2 leeks
- Red chilli
- 50 frozen peas
- 100g spinach
- 1 thumbnail piece if ginger
- 20ml Low fat Crème Fraiche
- 125ml Cava (other sparkling white wine will do - or just ordinary wine if you don't want to open a bottle)
- Small bunch of fresh dill
1 tsp rapeseed oil Firstly pop the oil into a non-stick pan and place onto a low heat. Now mince the garlic, slice the leeks and chilli, and grate the ginger and add to the pan to slowly sauté and flavour the oil to make a base.
In the meantime, coarsely grate the cauliflower to create your 'rice'.
Once the leeks etc have started to soften add the cauliflower and cook, stirring to ensure all gets coated, for two minutes. Now pour over the wine and reduce right down till neatly all of the liquid is reduced. Add the crème fraiche and season and give a good stir.
Meanwhile pull the salmon apart and add to the pan with the peas and spinach - all of which simply need to be heated through.
Now pull apart the dill and add some to the pan stirring through but retaining some for garnish.
Cook for a further four or five minutes, remove from the heat and give a final seasoning before dishing up and adding the final sprigs of dill. Enjoy
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