This recipe is a little bit on the higher end of the carb scale but as I had it for my main meal of the day it wasn’t an issue for me. However it can be made even lower carb if you want, just omit the carrot and the sweet red pepper, use a little less sriracha (3/4 tbsp) and half the amount of chilli flakes. It wont impact on the over all flavour, it’ll just mean you don’t have as many veggies in the dish and it wont be as spicy.
If you want to make your own sriracha then check out my Sriracha Mayo Recipe (just omit the mayo step!!!).
I have included the macros for the dish based on the ingredients listed below as well as the macros for a lower carb version. I should also add that this dish tastes best if you marinade the fish the day before.
This dish would probably work well with most kinds of fish and even most meats. I would go as far as saying that it would probably also work well with Quorn ‘chicken’ pieces – just remember to switch the bone/ fish stock for vegetable stock if you are serving to a vegetarian.
A Fishy Note
I buy my fish with the skin on and remove it myself but only because it gets cooked and given to the dog, however you could always keep it for making fish stock.
Total Carbs 17.6g
Net Carbs 12.3g
A Lower Carb Version
Total Carbs 13.7g
Net Carbs 9.7g
Sweet and Sticky Salmon
This sweet and sticky salmon is so easy to make yet it really packs a punch in the flavour department! Its quite versatile too and would work well with most types of fish and even with meat.
When you have measured out and chopped the garlic and spring onion - take a pinch of the garlic and a tsp of the spring onion and a pinch of the chilli flakes to use in the cauliflower rice. Place in a small dish and set aside until needed - point 5.
Ideally you want to season fish the night before or at least an hour before so that the flavours can infuse. Start by removing the skin (set aside) then washing the fish under cold running water. Place the washed fish in a colander to drain (this helps to wash off any loose scales that may have stuck to the fish when removing the skin) .
Add the drained fish to a bowl and add in the garlic, coconut aminos, lime zest and juice, the sriracha, the tamarind paste, the chilli, the Spring onion, the red pepper and stir until all the ingredients are coated. Cover and place in the fridge and allow to marinate.
Make and cook the cauliflower rice before cooking the fish, as it takes the longest to cook. In a blender or food processor add the cauliflower florets and blitz until it turns rice like. I have a thermomix so it literally takes a few seconds on speed 10.
In a pan over a low heat add the olive oil, when it starts to heat up add the cauliflower rice, the pinch of the garlic/ chilli flakes and the tsp of spring onion. Cook for about 15 minutes stirring regularly so that it so doesn't stick to the pan. About 8 minutes before the rice is done (or once it starts to brown) you want to begin cooking the fish. You can turn the heat down a little if you don't want your rice to brown any further - or take off the heat and cover with a lid.
Place the bone broth in a pan on a high heat, when it starts to thicken and go almost sticky add the carrot strips and turn down to a medium heat. Allow the carrot to soften a little (3 minutes) then add in the fish with all of the sauce/ marinade. You can add a little water to the bowl and swirl it about to get all the juices - pour into the pan.
Cover the fish with a lid and cook on a medium heat stirring occasionally to make sure it doesn't stick to the base of the pan. You can set a timer for 8 minutes - this should be enough time to cook the salmon throughout. If you have quite chunky/ big pieces you may want to cook a bit longer.
When the fish has about 2 minutes left add in the erythritol. Stir to combine. For whole30 add in 1/4 cup of apple juice.
When the fish is done, place the caulirice into a bowl then top with the salmon and drizzle over the juices.