• Liz Talley - Urban Graze

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

Salt

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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