Sesame Crusted Salmon with Coconut Cauli-Rice

Step 1Place cauliflower in a food processor and process until it resembles rice, being careful not to over process. Cutting the cauliflower into smaller florets, or using a grating blade, will help with this.

Step 2Heat a pan over medium heat. Add the coconut oil, and once hot, add the cauliflower. Cook, stirring, for around five minutes until the cauliflower is nearly cooked through. Add the salt, Erythritol and stir to combine, then add the coconut cream.

Step 3Cook, stirring, another minute or so until the coconut cream is absorbed. Stir through coriander and chilli and set aside.

Step 4Heat another pan over medium heat. Place the sesame seeds on a plate or shallow bowl, and coat both fillets with the seeds.

Step 5Once the pan is hot, add the remaining 2 tablespoon of coconut oil, and gentle place in the salmon fillets.

Step 6Cook 6 – 8 minutes, turning half way through. Note that for really thick fillets, you may need an extra minute or two.

Step 7Divide the cauliflower rice between two plates, and then place a cooked salmon fillet on top of each. Top with extra coriander leaves, and serve immediately.