recipe: teriyaki salmon over coconut lime cauliflower rice

Teriyaki Salmon over Coconut Lime Cauliflower Rice

Serves 1 (with some leftover rice)

 

Ingredients:

  • 6-ounce wild salmon filet
  • 12-ounce bag of frozen, organic riced cauliflower
  • large handful of baby spinach
  • 2 Tbsp. teriyaki sauce (see recipe below)
  • 1/3 cup full fat, organic coconut milk
  • 2-3 Tbsp. freshly squeezed lime juice
  • 2 tsp. unrefined coconut oil
  • cracked pepper & pink salt, to taste

 

Teriyaki Sauce Ingredients:

(makes 1/3 cup)

  • 1 Tbsp. freshly squeezed lime juice
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. coconut aminos
  • 2 tsp. sesame oil
  • ½ tsp. ume plum vinegar
  • 1 Tbsp. coconut sugar
  • 1 garlic clove, peeled & pressed
  • 1 inch ginger root, peeled & pressed
  • pinch of cayenne pepper

 

 

Preheat oven to 350.

 

To make teriyaki sauce add all ingredients to a large bowl and whisk until blended. Set aside.

 

Get a large piece of foil and place the salmon skin side down in the center. Season with pepper and pink salt. Then, drizzle the teriyaki sauce evenly over the top of the salmon filet. Close the foil into a packet, ensuring that it is completely sealed. Bake in the oven for 20-25 minutes depending on the thickness of your salmon filet.

 

While the fish is baking in the oven, heat a large skillet over a medium flame. Add the coconut oil, and when melted add the bag of frozen cauliflower to the pan. Season with pepper and pink salt, to taste. Sautee for about 10 minutes until tender. Add the coconut milk and lime juice to the pan. Turn the flame to low/medium and allow to simmer, stirring occasionally, for about 5-7 minutes. Test for seasoning and add any additional lime juice, salt and pepper before plating.

 

To plate, put the spinach down as a bed for the cauliflower rice. Add about half the serving of cauliflower rice to the center of the spinach (you will have leftovers of the rice, and it is perfect with a fried egg the next morning!) and top with the baked salmon filet.

Tip: If you use a skinny spatula to lift the salmon off the foil, the skin of the fish will stay on the foil and you will get the filet, perfectly cooked, with no skin to peel later.

 

 

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