Maple Salmon Cauliflower Rice

by Barry Lewis

Prep time
5 mins
Cook time
15 mins


1 Salmon fillet
½ cauliflower
1tsp olive oil
1tbsp balscamic vinegar
1tbsp maple syrup

1tsp ground cumin

1tsp oregano
Handful fresh dill
1tsp sesame seeds
1tbsp low fat crème fraiche

This is an absolutely gorgeous combination, plus super simple to make, filling and coming in at under 500 calories! If you haven’t seen my cauliflower steak recipe yet, you may not realise how amazing cauliflower can be, but cauliflower rice (which also freezes really well) is a true winner!

First make the glaze by mixing together the balsamic vinegar and the maple syrup, leave to one side for the moment.
In a food processor whizz together the cauliflower until it reaches a fine rice like texture, tip into a bowl and sprinkle on a heaped tsp of cumin and oregano, plus some salt and pepper. Tip into a frying pan with a little olive oil and cook for 5 minutes stirring frequently, add a small drop of the balsamic maple glaze stirring through for the final minute, add to your serving bowl for the moment. You can caramelise it further if you wish by extending the cooking time in the pan.

Clean the pan and get it how and place the salmon fillet in skin side down cooking for 4-5 minutes, basting the side facing up in the maple glaze whilst it cooks, carefully turn over and cook the other side for a further 4-5 minutes then stack on top of the cauliflower rice. Add any remaining glaze on top, with some sesame seeds, a dollop of low fat creme fraiche and some fresh dill. Lovely!