Miso Salmon with Bok Choy and Cauliflower Rice

Ingredients

• 300 gSalmon
• 30 gMiso
• 10 gGinger
• 1 cloveGarlic
• 1 tspSesame oil
• 1 tbspRice vinegar
• 300 gPak choi
• 500 gCauliflower
• 2 tbspOlive oil
• 1 pcsLime
• 2 tspSesame
• 2 tspSalt
• 2 tspPepper
• 30 mlWater

Instructions

1. 1

   Mix the marinade

   • Whisk miso with water until smooth
   • Grate ginger and stir in
   • Finely grate garlic and stir in
   • Stir in sesame oil and rice vinegar
   • Season with pepper
2. 2

   Marinate the salmon

   • Pat the salmon dry
   • Coat with the marinade
   • Let it sit briefly
3. 3

   Prepare cauliflower rice

   • Cut cauliflower into florets
   • Pulse finely in a food processor
   • Toast briefly in a pan
   • Season with salt
   • Keep warm
4. 4

   Sear the bok choy

   • Halve bok choy lengthwise
   • Sear in a hot pan
   • Steam briefly
   • Season with salt and pepper
5. 5

   Cook the salmon

   • Heat the pan
   • Sear salmon skin-side down first
   • Flip and cook through
   • Rest briefly
6. 6

   Plate and finish

   • Divide cauliflower rice onto plates
   • Arrange bok choy on the side
   • Place salmon on top
   • Sprinkle with sesame
   • Drizzle with lime juice