Teriyaki Salmon with Garlic-Ginger Cauliflower Rice

A delightful blend of sweet, savory, and umami flavors featuring perfectly glazed teriyaki salmon and fragrant garlic-ginger cauliflower rice.

Cook time: 40 minutes

Servings: 4

Ingredients

• 0.25 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic minced
• 1 teaspoon ginger grated
• 4 salmon fillets 6 ounces each
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon ginger grated
• 1 medium head cauliflower grated or pulsed into rice-like pieces
• 0.5 cup peas optional
• 0.5 cup carrots diced, optional
• 2 tablespoons soy sauce
• 0 salt to taste
• 0 black pepper to taste
• 1 tablespoon sesame seeds optional, for garnish
• 2 tablespoons green onions thinly sliced, optional, for garnish
• 0 cilantro chopped, optional, for garnish

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to prepare the teriyaki marinade.
2. Place the salmon fillets in a shallow dish or a zip-top bag and pour the marinade over them. Marinate for at least 15 minutes (or up to 1 hour if you have time).
3. Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Add a bit of oil if necessary.
4. Remove the salmon from the marinade (reserve the marinade) and place the fillets in the hot skillet, skin side down. Sear for 2-3 minutes until the skin is crispy.
5. Pour the reserved marinade over the salmon, then transfer the skillet to the oven. Bake for 10-12 minutes, or until the salmon is cooked through and the glaze is caramelized.
6. While the salmon is cooking, heat olive oil or sesame oil in a large skillet over medium heat.
7. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
8. Stir in the cauliflower rice, peas, and carrots (if using), and cook for 5-7 minutes until the cauliflower is tender but not mushy.
9. Add soy sauce, and season with salt and pepper to taste. Cook for another 2-3 minutes, stirring occasionally.
10. Divide the garlic-ginger cauliflower rice among plates, and top with the teriyaki salmon fillets. Garnish with sesame seeds and green onions for added flavor and texture.