Hoisin Glazed Salmon Cauliflower Rice Bowls

 Hoisin Glazed Salmon Cauliflower Rice Bowls are the perfect low carb, protein packed, flavor filled meal- the healthiest stir fry ever!Hoisin Glazed Salmon BowlsHappy weekend! I’m coming off a CRAY workweek. How was yours?  Even though I have to cater a dinner party later tonight (meaning my Friday night was spent at the grocery store/in the kitchen doing prep, and I need to start cooking today at 10:00am), I’m currently comfy on the couch listening to a perfectly curated Saturday morning station on Pandora with four cutey patootey foster kittens frolicking around the house (the best distraction). Oh, and it just started drizzling. So I’m still feeling the Saturday vibes pretty hard.

Hoisin Glazed Salmon BowlsBut I wanted to get this post up before I get back to cooking, because I know you guys are going to love this one! These Hoisin Glazed Salmon Cauliflower Rice Bowls are EVERYTHING, especially when life is super busy and you have almost zero free time to put together a quick/nutritious/tasty meal, but that’s exactly what you need to get you through your super busy life.

Hoisin Glazed Salmon BowlsI’m sure you all know about cauliflower rice at this point, so I don’t need to go on and on about its healthy, low-carb awesomeness. Sometimes, like in this case, I like to give it an Asian spin by sautéing it with some garlic, scallions and rice wine vinegar,

Hoisin Glazed Salmon Bowls

then topping it with organic stir fried veggies like baby bok choy and oyster mushrooms.

Hoisin Glazed Salmon BowlsQuick side note about these mushrooms: I GREW THEM MYSELF. Yes, you heard me. I got this kewl organic oyster mushroom kit in a box from a company called Back to the Roots, added water daily and let the box sit on my countertop. And in a few days time, BOOM. Super low maintenance ‘shrooms! There’s something about harvesting food you grew and adding it directly to the meal you’re about to eat that just makes it taste so much better, right?

Hoisin Glazed Salmon BowlsBut anyway, enough about mushrooms. Back to these bowls. They’re my new favorite way to enjoy hoisin glazed salmon- usually I will brush this simple glaze (hoisin, soy sauce, rice wine vinegar, garlic and ginger) over filets and pop them in the oven, but this method of cubing the salmon and using it as a quick marinade that doubles as the stir fry sauce is snappy, uncomplicated and SO good. Give it a try the next time you’re in need of dinner in a flash!

Hoisin Glazed Salmon Bowls


 

Hoisin Glazed Salmon Cauliflower Rice Bowls

Hoisin Glazed Salmon Cauliflower Rice Bowls are the perfect low carb, protein packed, flavor filled meal- the healthiest stir fry ever!

Servings 4
Author Denisse

Ingredients

  • For the hoisin glazed salmon:
  • 1/2 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 cloves garlic minced
  • 1 1- inch piece fresh ginger minced
  • 1 pound salmon skinned and cut into 1 1/2-inch cubes
  • Salt and pepper to taste
  • For the cauliflower rice:
  • 1 head cauliflower any size
  • 2 tablespoons coconut oil divided
  • 1 clove garlic minced
  • 1/3 cup scallions chopped, plus more for garnish
  • 1 teaspoon rice wine vinegar
  • Salt
  • 1 cup oyster or shiitake mushrooms sliced
  • 1 1/2 cups baby bok choy chopped
  • 1/2 teaspoon sesame oil
  • Sesame seeds optional

Instructions

  1. In a medium sized bowl, whisk together hoisin, soy sauce, rice wine vinegar, garlic and ginger. Season salmon with salt and pepper and add to bowl, tossing to coat in the mixture. Set aside to marinate while preparing the cauliflower rice.
  2. Cut the head of the cauliflower into florets, trimming out the tough core. Transfer to a food processor and pulse until cauliflower is broken down to the size of couscous. Do this in batches if necessary.
  3. Heat one tablespoon of coconut oil in a large skillet over medium heat. Add garlic and scallions and cook for one minute. Add cauliflower and rice wine vinegar to skillet and cook for about 5-8 minutes, or until tender. Transfer to a bowl and cover to keep warm.
  4. In the same skillet, add the remaining tablespoon of coconut oil and increase to high heat. Add mushrooms and bok choy to the skillet and cook for one minute, then add the salmon and marinade to the skillet and continue to cook for another 2-3 minutes, until sauce reaches a boil and salmon is cooked to desired doneness. Drizzle with sesame oil and serve over cauliflower rice. Garnish with sesame seeds and additional scallions, if desired.

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Comments

  1. Kimblesnbits

    A delicious and nutritious recipe! Quick to rustle up on a weeknight. My husband and I didn’t miss traditional rice at all. Have made it twice now. Thank you!

    Reply

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