Teriyaki Salmon with Cauliflower Rice
Hi everyone! After a very busy, travel-filled February, I’m back to blogging. Last month, not only did I get to spend a week in NYC for work (and catch up with Hailey), I spent 10 days in Ireland on a little mother-daugher trip. Though I instagrammed a ton of pics from our trip, I’ll be posting a little recap from each city in the coming weeks, so be sure to check back in.
When you’re basically living out of a suitcase for a month, it is a little hard to make sure your fridge and pantry are properly stocked. That’s where I had to get a little creative in my cooking, and where I first got the inspiration for this recipe: Teriyaki Salmon with Cauliflower Rice.
Salmon is a great freezer friendly fish option — I usually have one or two filets stashed in my freezer at any given time — and cauliflower rice is a great healthy alternative to white rice. If you can’t find it in the grocery store, it’s really easy to make with just a few pulses in the food processor. Then, just add a couple veggies and a sauce and you’ve got a 10-minute, no-fuss dinner.
I hope you enjoy!
- 2 Salmon Filets, fresh or fully defrosted if frozen
- 1/4 Cup Soyaki (from Trader Joes) or any Organic Teriyaki Sauce
- 6 Green Onions
- 2 Tbsp Sesame Seeds
- 1 Slice of Ginger
- 1 Shallot
- Cauliflower Rice (from Trader Joes) or make you own
- Olive Oil
- Green Onion
- Rinse the salmon filets and pat dry. Set aside.
- Finely chop the green onions, ginger and shallot. Set aside approximately one-third of the green onion.
- Combine the teriyaki sauce, two-thirds of green onion, ginger, sesame seeds and shallot in a small bowl. Spread over the fish filets and let sit for five minutes.
- Place in a oven-safe dish and bake at 425 degrees for 10 minutes.
- Add oil, the remaining green onion and the cauliflower rice into a large sauce pan. Sauté for five minutes — or until soft and fragrant.