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Cauliflower Cream with Salmon (FM)
Recipes | November 10, 2014
*Makes about 4 Portions
Ingredients:
1 lb Salmon (cubed, bones and skin removed)
5 cups Cauliflower (roughly chopped)
2 cups Shallots (roughly chopped)
3 Cloves Fresh Garlic (minced)
4 cups Coconut Milk
2 tbs Coconut Oil
1/2 tsp Cumin
1 tsp Cinnamon
1 tsp Coriander
1/2 cup Crushed Pecans
1/4 of a Carrot (thin long slices)
2 tsp Salt
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Instructions:
1. Prepare all the ingredients first. Make sure that everything is chopped, sliced, and measured out the way it should be.
2. Heat up 1 tablespoon of coconut oil over medium heat in a large pot and add the shallot. Mix frequently and sauté until they turn lightly brown.
3. Add one more tbs of coconut oil, garlic, cumin, cinnamon, and coriander and sauté for another minute or so.
4. Add the cauliflower, coconut milk and salt and bring to boil. Cover with a lid and boil for another 10 – 15 minutes until it’s soft when you poke it with a fork.
5. In the mean time, heat up the remaining table spoon of coconut oil in a sauce pan and sauté the cubed salmon until lightly browned.
6. When the cauliflower’s cooked, let it sit for a few minutes before you transfer it into a blender (I always use my Vitamix blender). It’s a lot of cauliflower and liquid, so you can blend it in batches until smooth. It’s going to have a nice thick consistency.
7. Pour the cauliflower cream into bowls and then garnish with salmon cubes, crushed pecans and slices of carrots.
My tip: If you like spicy foods, add a little bit of chili powder into the cream to add some heat.
Macros Per Portion:
Calories: 460
Carbs: 24.4 g
Net Carbs: 17.1 g
Fat: 26.2 g
Protein: 35.2 g
Private Member |
This looks really good! I love cauliflower and salmon, so definitely making this soon (:
Private Member |
Looks very delicious.
Private Member |
How long did it take you? I’m making it now 🙂
Private Member |
ohio, united states
I would prefer it with the salmon baked on the side and not in the soup, but the photo looks nice!
Private Member |
MMhhhhhh !! it seems delicious ! Will try it soon ! Yummy
Thanks for sharing !
Private Member |
fredericksburg, va, usa
We have been a fish Friday family for so long. Thanks for the recipe.
Private Member |
This looks very tasty and I am going to make it, i have made soup with coconut milk with corn and without going thru the whole recipe in the end you top it with unsweeten coconut and unsalted peanuts that is crust added with fresh basil. Very excellent tasty thai soup like I am sure this is as well.
Private Member |
Thanks for sharing Zuzka !! I did it last night and it was very tasty and delicious ! and super simple to do ! Love it !
Private Member |
This looks so delicious!! Are you using canned coconut milk or the boxed beverage type?
Private Member |
lake tahoe, nv, usa
Canned but look for BPA free cans.
Private Member |
I made this and it was pretty good. I didn’t use the nuts or the salmon (allergic to nuts, and do not eat meat). Thanks for the great recipes to try!