“Mouthwatering Keto New Zealand Lunch: Grilled Salmon with Mushroom Cauliflower Risotto and Asparagus”
This ketogenic lunch recipe features a mouthwatering combination of grilled salmon, creamy mushroom cauliflower risotto, and steamed asparagus. Perfect for special occasions or gourmet meals at home, this advanced-level dish is sure to impress with its flavors, textures, and stunning presentation.
Allergens
Fish, Dairy
Ingredients
- 2 (6 oz) salmon fillets
- 1 cup cauliflower rice
- 1 cup sliced cremini mushrooms
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 bunch asparagus
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- Fresh parsley, for garnish
Instructions
- Preheat a grill or grill pan to medium high heat. Season the salmon fillets with salt and pepper. Grill the salmon for 4 5 minutes per side or until cooked through. Set aside.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add garlic and cook for 1 minute.
- Stir in cauliflower rice, mushrooms, and chicken broth. Cook for 8 10 minutes, or until the cauliflower is tender and the liquid has been absorbed.
- Stir in heavy cream and season with salt and pepper. Cook for another 2 3 minutes, then remove from heat.
- Steam asparagus for 3 4 minutes or until tender but still crisp. Season with a bit of olive oil, salt, and pepper.
- To plate, place a generous portion of risotto on each plate, followed by the steamed asparagus. Top with grilled salmon fillets and garnish with fresh parsley.
Chef’s Insight
The contrasting textures and flavors of this dish create an unforgettable dining experience.
Notes
Ensure the salmon is cooked through before serving.