Coconut Milk Salmon with Cauliflower and Baby Artichoke Hearts

Coconut Milk Salmon with Cauliflower and Baby Artichoke Hearts (Serves 2)

This past week I tried to clean out my refrigerator by cooking everything I had before going to the grocery store. One result was a tasty combination of fresh cauliflower with canned coconut milk, canned baby artichokes, and canned salmon. I originally planned to eat everything in one serving, but the volume of veggies and the richness of the coconut milk filled me up fast and I got lunch and supper from this cook up. It is very simple and fast to make.

Prep and cook time: 15-20 minutes

Ingredients:

1 can coconut milk
1 head of cauliflower
1 can of baby artichoke hearts
Salt
Garlic powder
Chinese five spice powder
Red chili powder
2 small cans salmon (boneless and skinless)

Directions: Shake can of coconut milk, open, and pour into a wok or large sauce pan over medium heat. Cut florets from head of cauliflower and put 2 big handfuls into the coconut milk. Open and drain can of artichokes and add to coconut milk. Add a dusting of salt and garlic powder. Add a heavy dusting of Chinese five spice powder and a light dusting of red chili powder. Open and drain cans of salmon and add to veggies and coconut milk. Stir everything together. Cover and let cook 5 minutes. After 5 minutes, check the taste and adjust seasonings as needed. Test the tenderness of the cauliflower with a fork. I like mine well cooked, so covered the wok again and let everything cook another 5 minutes.

Notes: I used only half of one head of cauliflower in this recipe. Cauliflower does okay in the refrigerator for several days after being cut up.

I used baby artichoke hearts, but you can use more mature artichokes. You might need to cut them into bite-size pieces if you do.

A splash of lime juice might be a good addition to a bowl of this food. I didn’t try it this time, but will next time I make it.

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