Protein Swap | Salmon-Topped Creamy Cauliflower ‘Risotto’
with Cherry Tomatoes & Basil Pesto
Cooking time
10 minutes
Servings
2/4
Calories
530 /serving
If rice is the basis for risotto, then riced cauliflower may just give us cauli-sotto! This carb-conscious solution to an Italian favourite stays true to keto principles while delivering the cozy, creamy, cheesy results we love. We’re stirring in butter, grated Grana Padano and basil pesto for mouth-watering consistency, punctuated by sweet cherry tomatoes for a little contrast. Topping the offering is garlic-cooked salmon, pink and flaky and timed for 10 minutes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 140g Cherry tomatoes
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Basil pesto
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Cashews, Eggs, Milk, Salmon
You will need:
Medium pan
Large pan (non-stick if possible)
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
13 g
Sodium
300 mg
Total Carb
13 g
Sugars
5 g
Protein
35 g
Fibre
4 g
Preparation
Start the ‘risotto’
In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice, tomatoes and ⅓ of the garlic. Sauté, 6 to 8 min., until beginning to soften; season with S&P.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the salmon* and remaining garlic. Cook, 2 to 3 min. per side, until browned and cooked as desired.
Finish the ‘risotto’
To the pan of cauliflower rice and tomatoes, add 1 tbsp butter, 2 tbsp water (double both for 4 portions), the pesto, cream, cheese and S&P. Cook, stirring frequently, 2 to 3 min., until combined and tender.
Plate your dish
Divide the ‘risotto’ between your plates. Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
