Pan-Fried Salmon with Spicy Cauliflower Rice
Bring the heat to plain cauliflower rice with mustard, cayenne pepper, and browned garlic. Add in spicy pan-fried salmon to round out your meal.
Ingredients
Cauliflower Rice
- 2 tbsp olive oil
- ½ tsp black mustard seeds
- 2 cloves garlic peeled and sliced
- ½ cup onions chopped
- ½ tsp cayenne powder
- 2 cups cauliflower rice fresh or defrosted
- salt to taste
Pan-Fried Fish
- 2 4-oz fish fillets of your choice, we used salmon
- ½ tsp garlic powder
- ½ tsp turmeric powder
- 1 tsp cayenne powder
- salt to taste
- 1 tbsp lemon juice
- 2 tbsp olive oil
Instructions
Cauliflower Rice
- Heat the oil in a sauté pan over medium heat.
- Add the mustard seeds and let them pop for a few seconds. Once the mustard seeds stop making a popping sound, add the sliced garlic. Let the garlic turn slightly brown and then add the onions.
- Sauté the onions on medium heat until they become soft and translucent. Then add the cayenne pepper and sauté for two more minutes.
- Add the cauliflower rice along with salt and mix well. Continue to mix the cauliflower rice for two more minutes on medium-high heat. Turn the heat off and set aside.
Pan-Fried Fish
- Pat dry the cleaned fish fillets and place them on a plate.
- Mix all the dry spices (garlic powder, turmeric powder, and cayenne pepper) and salt and mix them with the lemon juice to make a paste.
- Add the paste to the fish fillets and mix gently until the fish pieces are evenly coated with the spices. Set the fish pieces aside for at least thirty minutes to marinate.
- Heat the oil in a frying pan over medium-high heat. Once the oil is hot, place the fish fillets in the oil. Reduce the heat to medium and cover the frying pan with a lid. This step helps to retain the moisture in the fish while cooking. Cook the fish for two minutes, remove the lid and flip the fillets. Cook the other side for another two minutes and turn the heat off.
- Serve the fish fillets warm over the cauliflower rice.