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!
Preheat oven to 400 degrees. In a medium-sized bowl, whisk together hoisin, soy sauce, rice wine vinegar, garlic, and ginger. Season salmon with salt and pepper and place on a foil or parchment lined baking sheet. Brush glaze evenly onto salmon filets and bake for 8-10 minutes or until desired doneness is reached.
Meanwhile, 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. Alternatively, use store bought cauliflower rice.
Heat one tablespoon of coconut oil in a large skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Season with salt. Remove mushrooms from skillet and set aside. Add another tablespoon of coconut oil to the skillet 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.
Serve salmon, vegetables and cauliflower rice together in a bowl. Top with sesame seeds and additional scallions, if desired.