Slow cooked miso salmon with cauliflower rice & pickled spring onion

Slow cooked miso salmon & cauliflower rice!

Ingredients for the miso dressing
Two fillets of salmon
1 Tbs miso paste
1 Tbs tamari
1 Tbs olive oil
2 tsp sesame oil
1 tsp honey
3 cloves of garlic, minced
2cm knob of ginger, finely chopped

Pickled spring onion
Slice 2 spring onions and 1/2 a red chilli and place in a bowl, cover them 3/4 with rice wine vinegar. Let sit while the rest of the dish is being prepared!

Method
Mix together all of the ingredients for the miso dressing. Place the fillets of salmon in a dish lined with tinfoil, or a dish with a lid. Cover the salmon with the dressing then wrap in tinfoil!

Place the salmon in the oven at 120 degrees for 35-40 minutes. Place 1/2 a cauliflower in a food processor and whizz until it resembles rice. Transfer to a fry pan with some coconut oil and lightly fry for 5 minutes. Add 1-2 tbs of Tamari (soy sauce) to the cauliflower while its cooking.

Drain off remaining rice wine vinegar and serve on top of the salmon and rice. Serve with a squeeze of lemon or lime and a sprinkle of sesame seeds! Serves two.