Crispy-Skin Salmon & Cauliflower Rice Bowl

Ingredients

• 5 oz (140 g) salmon fillet
• 2 tsp (10 ml) extra-virgin olive oil
• 7 oz (200 g) riced cauliflower
• 1 (3 g) garlic clove, minced
• 1 1/2 oz (40 g) celery
• 2 1/2 oz (70 g) avocado, sliced
• 1 oz (30 g) arugula
• 2 tsp (10 ml) red wine vinegar
• 1 tbsp (3 g) fresh dill

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Method

1. Pat the salmon dry, sear it skin down in the olive oil 4 minutes without moving, until the skin is crisp and golden, then turn 1 minute and lift out.
2. Toast the riced cauliflower in the pan with the garlic 5 minutes, until the grains are golden and smell nutty.
3. Flake the salmon over the warm cauliflower, crisp skin on top so it cannot steam. Set the arugula and avocado round, stir the red wine vinegar into the pan oil, spoon round the edge and scatter the dill. Eat the skin hot; the rest holds a day, celery sticks beside.