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I got home after being away on the New Jersey shore for 6 weeks and I am dying to cook good, clean food!! Not that we didn’t cook while I was there. My mom, my sister, sister-in-law and I all love to cook but with 17 of us in the house, at full capacity, that makes for lots of prep, cooking, cleaning and dishes, and we definitely were not as consistent with a large crowd and ate out more then we normally do. Anyway, it was a wonderful summer and I have no regrets but am definitely excited to be in my own kitchen and share some inspiration with you all!

I came up with this Asian Sesame Salmon Bowl over Cauliflower Rice. It was INCREDI-BOWL!

Honestly, I can’t think of a yummier combo! The teriyaki flavor of the salmon, the shiitake mushrooms in the cauliflower rice, and the side of sugar snap peas made for the perfect meal. And an optional side of avocado;-) Macro’s all checked off (PROTEIN< CARB< FAT)

The best part was everyone in the family loved it. Even my husband, who isn’t crazy about salmon, gobbled up the whole bowl. This is definitely a meal I will repeat!

For the Salmon:

5-6 6oz. pieces of Salmon (I like Verlasso)

1/4 cup Coconut Aminos Teriyaki Sauce

2 tbsp Coconut Aminos (or Organic Gluten Free Soy Sauce)

1 tbsp Red Boat Fish Sauce

1 tbsp fresh grated ginger

2 cloves garlic, minced

2 tsp coconut palm sugar

1 tbsp coconut oil (not for marinade, but for cooking)

1/4 cup sesame seeds

Combine all ingredients (through coconut palm sugar, but not coconut oil and sesame seeds) in a bowl. Place salmon pieces in a ziplock bag. Pour marinade over the salmon. Seal the bag and shake well. Let sit in the refrigerator for 1-4 hours.

Remove salmon from bag. Reserve marinade. Sprinkle the sesame seeds evenly onto the salmon and press slightly in to the salmon to hold in place. Heat a large pan over medium heat. Add the coconut oil and heat until hot. Add the salmon, sesame seed side down and cook for 3-4 minutes or util the sesame seeds are slightly brown. Flip salmon over and continue to cook on low heat, skin side down until salmon is cooked though, another 8-10 minutes. Set Aside.

In a small sauce pan, add the reserved marinade and cook over medium heat until it comes to a boil, stirring frequently. Continue to cook for another 5-7 minutes. Set aside.

For the Cauliflower Rice:

I bag cauliflower rice, or 1 head of cauliflower grated into rice

1 tbsp coconut oil

1 clove garlic, minced

6-7 shiitake mushrooms, cleaned, trimmed and chopped

Chopped cilantro, for garnish

Salt and pepper

In a medium pan, heat the coconut oil. Add garlic and cook for 1-2 minutes, until soft but not brown. Add the mushrooms and saute for a few minutes until soft and slightly brown. Add the cauliflower rice and stir until mixed well. Cook for an additional 5-7 minutes, adding salt and pepper to taste.

For the Sugar Snap Peas:

1 bag Sugar Snap peas, cleaned and trimmed

salt and pepper

1 tbsp olive oil

Reserved Marinade from salmon, already boiled and slightly cooled

Heat a medium pan over medium heat. Add the olive oil and once the oil is warm, add the sugar snap peas, salt and pepper. Cook for 3-5 minutes, stirring occasionally. Add a few tablespoons of the reserved, cooked marinade. Stir for another 2 minutes and season with salt and pepper.

To Make the Bowl:

Place cauliflower rice on the bottom of the bowl. Top with a piece of salmon, some sugar snap peas and a few slices of avocado (optional). Sprinkle with cilantro and additional marinade. Enjoy!