The Aussie Gourmet: Salmon Cauliflower Rice Bowl

Salmon Cauliflower Rice Bowl

By Naomi Nachman

This is a recipe that went viral during the pandemic on social media. I came up with a twist using cauliflower instead of rice, making this dish lower in carbs. My family loves to take the leftovers for lunch.

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Ingredients

◦ 4 slices of salmon fillet, skinless (2 pounds) ◦ 2 packages cauliflower rice ◦ 3 TBS soy sauce ◦ 1-2 squirts sriracha ◦ 4 TBS mayonnaise ◦ Roasted seaweed cut into matchsticks ◦ 1 avocado, cubed

Preparation

1. Preheat oven to 350°F.

2. Place salmon on a cookie sheet lined with parchment paper. Season with salt, pepper and olive oil and bake for 25 minutes.

3. Once the salmon has cooled, place in a bowl and flake it up with a fork and set aside.

4. While the salmon is cooking, prepare the cauliflower rice.

5. In a large sauté pan, add two tablespoons of oil. When the oil is hot, add the cauliflower and sauté till lightly brown. Add 1 teaspoon salt.

6. Remove from heat and place in a bowl with the salmon.

7. And add soy sauce, sriracha, and mayo and mix well with a fork, almost smashing the rice with the salmon.

8. Serve with slices of avocado and pieces of seaweed.