Remember when cauliflower ‘mashed potatoes’ were all the rage? Have you tried cauliflower ‘rice’ yet? It’s one of the latest trends floating around the food blog world and I’m in love. I wasn’t sure how this recipe would fly with Court as he doesn’t really like cauliflower, but he loved it. He kept saying, “I can’t believe this is cauliflower!”
I’ve been using it in stir fry dishes or as sushi ‘rice’ for nori hand rolls or sashimi bowls. In case you’re wondering, ”Why not just use rice?” My answer is, it’s more nutritious and adds variety, it cooks faster and we prefer to keep our grain consumption to a minimum. If you’d rather have rice, that’s cool.
Cauliflower Fried Rice & Baked Ginger Salmon
- 4 ‘individual’ wild salmon fillet pieces (I buy the frozen 4 packs, usually from Costco or Save On)
- 1/2 cup tamari (or soy sauce)
- 1 garlic clove, minced
- 2 tbsp fresh grated ginger
- dash of fresh ground pepper
- 1 small-medium sized head of cauliflower, pulsed in a food processor until it resembles rice
- 2 cups broccoli slaw
- 2 cups broccoli florets
- 1/4 cup chopped green onion
- 1/2 cup vegetable broth (or water)
- 2 tsp Chinese Five Spice
- salt & pepper, to taste
- 2 tablespoons coconut oil, for cooking
- optional: 1/4 cup sesame seeds
Place the salmon into a baking dish with the tamari, garlic, ginger and pepper. Marinate overnight or at least one hour.
Preheat oven to 375F, place salmon fillets into a baking dish. Bake for 15-18 minutes.
Preheat a large frying pan with coconut oil and add the spices and green onion. Cook for 1 minute, then add the cauli rice, and broccoli florets. Stir. (Add a little more coconut oil if needed.) Add the broth, salt & pepper, cover with a lid and cook for approximately 12-15 minutes, or until the veggies are tender. Add the broccoli slaw and sesame seeds during the last 5 minutes of cooking.
What’s your favorite salmon (or fish) dish? Have you ever tried crispy salmon skin? I used to love cedar plank salmon, but Court ruined it for me when he tried to kill me last summer. He nearly succeeded! I don’t know if it was the
carcinogens smoke from the bbq or oils in the cedar, but I felt sick while I was eating, then I projectile vomited. It tasted like cedar. I don’t know why I just told you that.