This week, take your meal prep up a notch with a healthy veggie bowl with salmon recipe created by Private Chef Derrick Reed. Whether you're working from home or out and about during the week, it's the perfect meal that's easy to heat up and not only has restaurant-quality flavor but it also won't rack up the calories. In this class, Chef Reed will guide you through each step of the recipe and provide other helpful tips you can use later such as the best way to clean rice or de-skin a salmon. Check out the complete list of ingredients needed below to get started.

Ingredients

• Salt and Pepper
• Salmon Filet (Skin On)
• 1 head cauliflower
• 1 tsp Hondashi
• 2 tsp Fish Sauce
• 1 bunch of Kale 
• 1/8 tsp nutmeg
• Sage 
• Scallions 
• 3 garlic gloves 
• 1 knob of ginger
• 1 head cauliflower
• 1/4 cup Riesling 
• Silk Coconut Milk 
• 1/8 tsp nutmeg
• 1 tbsp butter
•  1 1/4 cup cauliflower stock
• Italian Harvest Calabrian Chili 
• 2 oz radish 
• 1/2 Cup Jasmine rice
• 3/4 cup water
• 1 tbsp Kadoya Sesame Oil

Recipe

1.  Wash rice to remove starch. Once the water clears, fill the pot and cook the rice. 
2.  Remove cauliflower from package and begin to separate by following natural separations of florets. In a pan over medium-high heat, cook cauliflower until browned and tender. Once cauliflower is cooked through, deglaze w/ dashi.
3.  Remove cauliflower from heat and allow to slightly cool. Once cooled, transfer the mixture to a blender and blend until smooth. Strain and place to the side.
4.  Chop ginger, garlic, and scallions then cook in a pan over medium heat until fragrant. Add in chopped kale & sauce until wilted. Deglaze with wine and allow to reduce by half. Add in cauliflower stock and coconut milk, allowing the kale to simmer.
5.  While kale is cooking, remove the skin from the salmon and cut it into the preferred portion size.
6.  Line tray with a paper towel and pat salmon to remove any excess moisture. Season on both sides with salt & pepper.
7.  In a pan of medium-high heat, sear salmon until golden brown, flip and finish cooking in a 375 pre-heated oven until the desired temp. Remove and allow to rest.
8.  Return to kale, turn off the heat, and stir in butter until evenly emulsified.
9.  Remove the lid from the rice, and adjust the seasonings in both rice & kale.
10.  To serve, spoon rice into the center of the plate. Follow w/ seared salmon and top w/ creamed kale. Add Calabrian chili to desired spice level. Serve & Enjoy.

With a passion for Photography and Styling and a degree in the Culinary Arts, Chef Derrick Reed uses food and drinks to capture the perfect scene and convey his story. Whether for restaurant work or private studio shots for blogs, the dishes captured showcase his food in its most artistic form.