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Hoisin Glazed Salmon Bowls

Hoisin Glazed Salmon Cauliflower Rice Bowls

This easy Asian Hoisin Glazed Salmon Cauliflower Rice Bowl recipe is the perfect low carb, protein-packed, flavor-filled meal and the healthiest stir fry ever!

Course Main Course
Cuisine Asian
Keyword Asian cauliflower rice bowl, cauliflower rice bowl recipe, hoisin glazed salmon recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4
Calories 450 kcal
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 the 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.

Recipe Notes