You guys hear me talk about healthy eating a lot (I know, I know), but I can’t help but get SO excited when meals are both delicious AND nutritious. It’s such a win!
This particular dish is great for me, because I am definitely a carb-a-holic. I wish I could eat bread/pasta every day… but as good as that sounds, I know that it (unfortunately) is no good for my health or my waistline. Enter: Cauliflower Rice. I posted about this magical fake rice back in 2014, but have yet to come up with another great recipe with it until now. Of course, I have to give my honest opinion and warn you before we get started… This is NOT the same as real rice. It’s not – just like zucchini noodles aren’t the same as real noodles! Haha people will tell you they do, but I don’t want to get your hopes up too high. Instead, just think of it as an awesome new way to eat cauliflower, that happens to resemble rice a little bit! No ones feelings get hurt and we all get a good meal. Sounds good?!
Plus the texture is so good with this flavorful piece of salmon. Get excited.
*This recipe is for one person. I had some leftovers – but if you are feeding two hungry people, make sure you get 2 pieces of salmon! Also, if you are eating paleo or whole 30, sub the soy/hoisin sauces for coconut aminos and add red pepper flakes instead of sriracha.
1/2 head of cauliflower
1/2 tbsp olive oil
3 tbsp hoisin sauce
1/2 tbsp rice vinegar
2 tbsp soy sauce
1/2 tbsp sriracha
1/2-1 tbsp ginger, minced
1 large clove of garlic
large handful of spinach
2 green onions, chopped
1 salmon fillet
Preheat the oven to 425 degrees.
Chop half a head of cauliflower into pieces and add it to a food processor. Pulse until the cauliflower has broken down into rice/cous cous sized pieces. Be careful not to over-do it, though! If some pieces aren’t breaking down, pull them out, empty the food processor and then add those pieces back in. This will avoid the “rice” turning into just “mush.”
Add the olive oil, hoisin sauce, rice vinegar, soy sauce, sriracha, ginger and garlic to a bowl. Whisk until incorporated.
Spoon the sauce over the salmon in a nonstick baking dish. Bake in the oven for 15 minutes, or until it flakes easily.
Add the cauliflower rice to a skillet with a little olive oil. Cover for about 4 minutes. Uncover and add the rest of the sauce. NOTE: I didn’t use all of the sauce on the rice, so use just your judgement. You want all of it to get the flavor without totally drowning it! Once the sauce has been stirred in, add green onions and spinach. Take off of the heat once the spinach has wilted.
Spoon the cauliflower rice onto a place and lay your cooked piece of salmon right on top. Garnish with a pop of color from the green onions and serve!
Isn’t that such a gorgeous dinner for one?! Move aside frozen microwave meal. THIS is what we all should be eating.