Salmon and cauliflower rice is a nutritious, simple option for an evening meal. Subbing cauliflower rice for regular rice can help increase veggies intake, decrease calories, and provide extra nutrients.
Add healthful green vegetables to go towards the daily recommended vegetable intake of 2–3 cups.
Brussel sprouts and cauliflower are both cruciferous vegetables high in fiber, antioxidants, and polyphenols.
Cooking tip: Not entirely sold on cauliflower rice? Try a combo of cauliflower and brown rice together.
Salmon with Greens and Cauliflower Rice
Ingredients:
- 2 salmon fillets, sustainably sourced or organic
- 10 to 12 Brussels sprouts, chopped in half
- 1 bunch kale, washed and shredded
- ½ head cauliflower, pulsed into cauliflower rice (you can use a whole cauliflower head if you wish)
- 3 tablespoons olive or coconut oil
- 1 teaspoon curry powder
- Himalayan salt
For marinade:
- ¼ cup tamari sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup (optional)
- 1 tablespoon sesame seeds
Method:
- Preheat oven to 350°F.
- Line a baking tray and add chopped Brussels sprouts. Coat with 1 tablespoon oil and season with salt. Add to oven and roast for 20 minutes.
- Meanwhile, make marinade by combining all ingredients in a bowl and whisking until combined.
- Remove Brussels sprouts after 20 minutes and add salmon fillets to the baking tray. Spoon marinade over salmon fillets and return to oven for a further 13 to 15 minutes, or until salmon is cooked to your liking.
- While salmon is cooking, heat a pan over medium-high heat and add 1 tablespoon oil. Add kale and sauté until wilted (2 to 3 minutes). Remove from pan and set aside.
- Heat remaining oil in pan and add cauliflower rice. Season with 1 teaspoon curry powder and salt and sauté until cooked (2 to 3 minutes).
- Remove salmon and Brussels sprouts from oven and divide into two bowls. Add sautéed kale and cauliflower rice to bowls.
