Salmon with cauliflower “risotto” and parsley pesto

This is a recipe for a risotto without rice, instead you can use grated cauliflower. Rice has a high GI so it’s best to avoid it for us with endometriosis. Cauliflower together with the parmesan, white wine and cream is a great match to the parsley pesto and salmon.Salmon with cauliflower "risotto" and parsley pesto

Fish:

500 g Salmon fillet
Cayenne pepper
Salt and pepper

Pre heat the oven to 150 degrees Celsius. Remove the skin and bones from the fillet and cut into 4 equal pieces. Sprinkle with salt, pepper and cayenne pepper. Bake the fish for approximately 15 minutes.

 Cauliflower “risotto”

1 tablespoon butter
1 clove of garlic finely chopped
1 tablespoon finely chopped shallot
1 dl white wine
1 medium-small cauliflower
2 dl cream
2 tablespoons cream cheese
1 tablespoon lemon juice
100 g parmesan

Fry the onion and garlic in butter for a few minutes and pour in the wine. Let this reduce to half. Grate the cauliflower and add it to the pot together with the cream. Let it cook until the cauliflower is tender. Mix in the grated parmesan and lemon juice. Add cream cheese and stir well. Season with salt and pepper.

Parsley Pesto:

1 handful of parsley
1 garlic clove
1 teaspoon lemon juice
2-3 tablespoons olive oil
20 g parmesan
Salt and pepper

IMG_5372 Mix the parsley, garlic, lemon juice, oil, salt, pepper and parmesan cheese in a blender. Run until it is a smooth sauce.

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