This recipe is for spice fans only since serrano peppers are up to five times hotter than their cousin, the jalapeño. This hearty dish hits the spot, with Thai-inspired flavors of coconut milk and fish.
Gluten-free/ Dairy-free/ Spicy
Elimination Level: 2
Prep Time: 10
Cook Time: 20
- 1 lb. salmon, skinless and cut into 1-inch cubes
- 5 cups spinach, fresh or frozen thawed
- 1 red onion, sliced lengthwise
- 1 inch piece of ginger, minced (2 tablespoons)
- 1/4 cup white miso paste
- 1 box Japanese white mushrooms
- 1 can coconut milk
- 1 lime, cut in half
- 1/4 cup basil
- 1//4 cup cilantro
- 2 tablespoon garlic powder
- 2 tablespoon extra virgin olive oil
- 3 cups cauliflower rice
- salt/pepper to taste
- 1 serrano pepper, finely chopped
- 5 cups water
In a large pot, heat olive oil over medium heat. Add chopped onion, minced ginger, seasoning and mushrooms. Stir together. Add in miso, stir, and cook for about 3-5 minutes until onion is softened. Add coconut milk, chopped serrano pepper, and 5 cups of water. Bring to a boil over high heat, about 5 minutes. Add skinless salmon cubes and cook an additional 5 minutes. Add spinach, juice from both halves of the lime and seasoning to taste. Turn off heat and let sit.
In a separate pan, place cauliflower rice and cook until soft, about 5 minutes. Season with salt and pepper. Place as much cauliflower rice into a bowl as you like and then pour salmon soup directly over it. Add extra seasoning, chopped cilantro and a squeeze of lime to taste.
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