Low-Carb Ginger & Lime Grilled Salmon

Step 1Combine all marinade ingredients in a large bowl.

Step 2Add salmon fillets. Cover and let marinate for as long as possible, minimum half an hour.

Step 3Meanwhile, prepare the cauliflower rice by placing cauliflower florets into a food processor and pulse until they resemble rice. You should have about 1 ¹/₂ cups of fresh cauli-rice per serving. The best results are achieved if you use a grating blade. Finely chop garlic.

Step 4Preheat the grill to high, or oven to 240 °C/ 465 °F (fan assisted), or 260 °C/ 480 °F (conventional). Melt butter or ghee in a frypan on medium to high heat. Add cauliflower and garlic and cook, stirring constantly for five to ten minutes, or until cauliflower is just softened.

Step 5Place salmon fillets on a lined baking tray and bake in oven for 5 - 7 minutes.

Step 6Finish off by grilling under high heat for just a couple of minutes to get a lovely char on the fish. Be very careful not to overcook the salmon though - you want to keep it juicy and tender.

Step 7Drizzle the salmon fillets with olive oil. Serve with the cooked cauli-rice and optionally sprinkle with sesame seeds.

Step 8Cauliflower rice can be stored in the refrigerator, covered for up to five days. Salmon can be stored in the refrigerator, wrapped for up to three days.