Glazed Salmon and Cauliflower Rice
Cook time: 5 – 10 mins. Prep time: 10 – 15 mins. Servings: 2
Ingredients:
Sauce
- 3 tablespoons sake
- 1 tablespoon mirin
- 1 ½ tablespoons low-sodium soy sauce (or low-sodium tamari or coconut aminos)
Salmon
- 2 salmon filets (4 – 6 oz. each)
- 1 tablespoon olive oil
- pepper, to taste
Cauliflower Rice
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- 1 ½ tablespoons low-sodium soy sauce (or low-sodium tamari or coconut aminos)
- 1/2 cup diced shallots or onions
- 1/4 cup diced scallions
- 1 teaspoon garlic
- 2 teaspoons minced ginger (optional)
Directions:
Prepare the cauliflower rice
- Add oil to the pan and saute the shallots until they are tender.
- Add scallions, garlic, and ginger, and saute for about 2 minutes.
- Add the cauliflower rice and cook until tender. Season with soy sauce.
Make the sauce
- Mix the sake, mirin, and low-sodium soy sauce in a bowl.
Cook the salmon
- Pat the salmon filets dry and season them lightly with pepper.
- Add oil to the pan and cook the salmon, skin side down first, for about 6 minutes. Then flip the filets and cook the opposite side for about 2 minutes.
- When the salmon is close to being done, add the sauce and cook until the sauce thickens and coats the filets.
- Layer the salmon filets on the cauliflower rice and garnish with scallions.