Thai Coconut Risotto with Blackened Salmon
Main - SEAFOOD
Red Beans and Eric
bag frozen cauliflower rice
package of Kevin's Natural Foods Thai Coconut Sauce
prepared Blackened Salmon
shredded (see attached recipe)
from can, drained
chopped, for garnishment
Heat a large pan over MEDIUM-HIGH heat. Add olive oil, frozen cauliflower rice, salt, and black pepper. Stir until the rice is thawed, about 8-10 minutes.
Add in the minced garlic and stir for 1 minute until fragrant.
Pour in the package of Kevin's Natural Foods Thai Coconut sauce. Reduce the heat to LOW and continue to simmer for 5-10 minutes - keep stirring so the risotto doesn't stick to the bottom of the pan.
Stir in the shredded Blackened Salmon and the drained cuts of asparagus. Let the pot simmer for another 5 minutes before serving.
To serve, top with parmesan cheese and chopped green onions.