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hoisin glazed salmon stir fry

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:

  • 2 tablespoons hoisin sauce
  • 1 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 clove garlic minced
  • 1 1-inch piece fresh ginger minced
  • 1 pound salmon portioned into 3-4 filets
  • 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
  • 4 stalks baby bok choy halved
  • 1/2 teaspoon sesame oil
  • Sesame seeds optional

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Serve salmon, vegetables and cauliflower rice together in a bowl. Top with sesame seeds and additional scallions, if desired.

Recipe Notes

  • Cut the cauliflower head into small florets. Try to make them even-sized to allow for more even “ricing”.
  • When making the cauliflower rice, start by placing about half of the cauliflower florets in your food processor. Pulse a few times until it resembles corse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even. 
  • Not a fan of cauliflower rice? Use broccoli rice instead or serve the salmon over vegetable noodles.