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We’ve been loving and craving Asian and Chinese flavors recently, and I love this spin on it! You don’t have to have a dish loaded with things that are bad for you to satisfy a craving and these teriyaki salmon bowls are where it’s at. And cauliflower fried rice? Don’t knock it till you’ve tried it! You won’t even miss the carbs! Let’s break it down:

Teriyaki Salmon:

Salmon is naturally loaded full of good things for you and good flavor, so you don’t need to add much to it! Less is more in this instance. All you need is some salmon filets (I always try to eat wild caught, but that is just my personal preference), teriyaki sauce (here is my all-time favorite teriyaki sauce/marinade), garlic and red pepper flakes.

Pictured in this recipe is Wild Caught Sockeye Salmon filets. It tends to not be as thick as a King Salmon filet and more of a deep orange color with less fat content. Sockeye and King Salmon are both excellent, delicious and good for you choices, so use either one you prefer or have access to!

Cauliflower Fried Rice:

Now, you may be thinking to yourself “no way” on this one, but trust me, it’s SO good! Cauliflower is such a neutral platform that it can easily take on flavors. This cauliflower fried rice is packed so full of the flavors of a traditional fried rice that you won’t even miss the real thing! Riced cauliflower is sautéd with garlic, edamame, carrots and soy sauce for a simple, yet flavor-packed fried rice dish. It makes for the perfect companion for the teriyaki salmon and can be served in place of any traditional fried rice dish! Talk about an awesome side dish. 

For the riced cauliflower, you can find it fresh in the refrigerated section (I find mine at Trader Joe’s!) or in the freezer section. Either works great! If you use the frozen option, you may just have to sauté it a few minutes longer, but it still holds up nicely.

Making the bowls:

Assembling the Healthy Teriyaki Salmon Bowls with Cauliflower Fried Rice couldn’t get any easier – put it all in a bowl! Start with a bed of the cauliflower fried rice, add on a filet of the teriyaki salmon and garnish how you please! I like to add a little chopped green onion or chive to mine. You could even garnish it with a soft-boiled egg or some crispy wontons! 

Healthy Teriyaki Salmon Bowls with Cauliflower Fried Rice are perfect for any occasion – lunch, dinner, date night or meal prep! In our home, it’s a fun, healthy, quick weeknight meal.

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Healthy Teriyaki Salmon Bowls with Cauliflower Fried Rice


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Healthy Teriyaki Salmon Bowls with Cauliflower Fried Rice is a scrumptious meal that is calling your name! Salmon filets are baked with a teriyaki glaze and served over a bed of cauliflower fried rice. Simple and packed full of flavor. If you are someone who loves a good teriyaki dish with fried rice, then these Healthy Teriyaki Salmon Bowls with Cauliflower Fried rice are calling your name! You can’t even tell that it’s loaded full of things that are good for you.


Scale

Ingredients

For the teriyaki salmon:

  • (4) 4 oz salmon filets
  • 1/2 cup teriyaki sauce or marinade
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped garlic
  • 1 teaspoon red pepper flakes

For the cauliflower fried rice:

  • 32 oz (or 4 cups) riced cauliflower
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 12 oz shelled edamame
  • 1 cup matchstick-cut carrots
  • 3 tablespoons soy sauce
  • 1/4 cup chopped green onion

Instructions

For the teriyaki salmon:

  1. Preheat your oven to 400 degrees. In a small bowl, whisk together the teriyaki sauce, soy sauce, garlic and red pepper flakes. Line a baking sheet with parchment paper and evenly place the salmon filets on the prepared baking sheet.
  2. Evenly coat each salmon filet with the prepared teriyaki sauce, saving about 1/3 of it for basting while the salmon is baking. Bake the salmon for about 5 minutes, baste with the remaining teriyaki sauce and then bake for another 10 minutes more or until the salmon is cooked through.

For the cauliflower fried rice:

  1. While the salmon is baking, heat the olive oil in a large skillet over medium-high heat. Add in the garlic and sauté until fragrant, about 30 seconds. Add in the riced cauliflower and sauté for several minutes. Add in the edamame and carrots and stir to combine. Sauté for several minutes more.
  2. Add in the soy sauce and chopped green onion and toss to combine. Sauté for a couple minutes more, or until the vegetables are heated and cooked through.

Serve:

  1. Serve the salmon over a bed of the cauliflower rice, garnish with desired toppings such as green onion, soft boiled eggs or crispy wontons. Enjoy!

Notes

  • You can use whatever type of salmon you prefer – I recommend Wild Caught Sockeye Salmon or King Salmon
  • Fresh or frozen riced cauliflower works! If you are using frozen, you may just have to sauté a couple minutes longer. Same goes with the edamame.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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