Asian Miso Salmon with Cauliflower Rice
This is an excellent dinner entree. My husband suggests we make this very often! I process the cauliflower ahead, which makes this already quick and easy meal, extra fast. You can substitute cauliflower with a blend of cauliflower and broccoli.
1 tsp. coconut oil
2 small salmon fillets (with skin on)
Salt and pepper
2 c. cauliflower florets (some stems ok too)- pulse briefly in food processor until resembles rice
1 green or other mild onion, thinly sliced
1 tsp. snipped chives, optional
Miso Vinaigrette Sauce:
2-3 tsp. miso, to your taste
1 Tbsp. maple syrup
1 Tbsp. lemon juice
Pinch of chili powder
Whisk sauce ingredients together, and add a little water, if needed, to bring to a pourable liquid consistency. Set aside.
Melt coconut oil in skillet, season salmon with salt and pepper, and fry over medium heat with skin side down, for 3-5 minutes or until crispy. Turn salmon, and continue cooking until fish is done, 3-5 minutes more, depending on how thick your fillet is. Remove from skillet and set aside.
In same skillet, over medium heat, add cauliflower rice and 1-2 tsp. water. Cover and steam for 2-3 minutes, to your desired softness. Season with salt and pepper, stir in onion (and chives, if using).
To serve, spoon cauliflower rice onto individual serving plates or a platter, and top with salmon.
Drizzle all with Miso Vinaigrette Sauce.
Recipe created or adapted by Liz Talley, Urban Graze
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