Indulge in Teriyaki Salmon and Cauliflower Fried ‘Rice’

I love rice, but I’ve cut back on carbs lately. Grains like rice tend to make my blood sugar spike, and keeping my blood sugar stable is key for overall health. That’s why I came up with this tasty, low-carb meal that’s packed with nutrition and super easy to make.

For the best omega-3s and flavor, I recommend using wild-caught sockeye salmon. If you’re short on time, frozen cauliflower rice is a total lifesaver! You can either make your own by chopping cauliflower or grab the pre-made stuff from the store. It’s a perfect rice substitute, plus you get all the benefits of cruciferous veggies.

Here’s how to make it:

Ingredients:

• 2-4 sockeye salmon filets

• 4 cups cauliflower rice (I use frozen)

• ½ red pepper, chopped or minced

• 1 carrot, chopped small

• ½ cup frozen green beans

• 1 small baby bok choy, sliced

• 2 tablespoons minced onion

• 1-2 cloves garlic, minced

• ½ inch piece of fresh ginger, minced

• ½ cup frozen peas (optional)

• 1 egg, scrambled (optional)

• 4 tablespoons extra virgin olive oil or butter

• 1-2 teaspoons soy sauce

• 1 tablespoon teriyaki sauce (I love San-J gluten-free tamari Umami sauce)

Directions:

1. Heat 2 tablespoons of oil or butter in a large pan. Add the red pepper, carrot, onion, garlic, and ginger. Cook for 2-3 minutes until soft.

2. Toss in the green beans and peas, cooking for another 3-4 minutes. Add the bok choy and stir.

3. Add the frozen cauliflower rice and soy sauce, stir it all together, cover, and cook for 5 minutes or so until the cauliflower is soft.

4. Set the ‘rice’ mixture aside. Add a bit more oil or butter to the pan and scramble the egg in the same pan, then mix it into the ‘rice’.

5. In another pan, cook the salmon with oil or butter, flipping once. Cook for 7-10 minutes until it’s just done inside (pink but not dark pink).

6. Drizzle with teriyaki sauce or your preferred umami sauce and serve on top of the cauliflower fried rice. Add a squeeze of lemon or lime, and you’re good to go!

If you want, you can serve it in a bowl with some sliced cucumber, avocado, and mung bean sprouts for a little extra crunch.

This meal is simple, filling, and packs a punch in the health department!