| For the salmon: | |
| 1 lb. salmon | |
| 3-4 green onions, sliced for garnish | |
| 2 tbsp. soy sauce | |
| 1 tbsp. rice wine vinegar | |
| 1/4 cup garlic chili sauce | |
| 2 tbsp. minced garlic | |
| 1 tbsp. honey | |
| For the cauliflower rice: | |
| 1 14 0z. bag chopped cauliflower bits | |
| 1/2 yellow onion, diced | |
| 3 tbsp. olive oil | |
| 2 tbsp. fresh parsley leaves | |
| Juice of 1 lemon | |
| Dash of salt and pepper, to taste |
A great healthy, sweet and tangy salmon recipe.
| 1. | Preheat oven to 425 degrees. |
| 2. | Whisk together sweet chili sauce, honey, garlic, rice wine vinegar, and soy sauce in small bowl to create sauce. |
| 3. | Place salmon on baking sheet. |
| 4. | Pour about 1/3 of the sauce on the salmon. |
| 5. | Sprinkle salmon with sea salt. |
| 6. | Bake for 12 min. Remove from oven and then pour another half of the remaining sauce on the salmon. |
| 7. | Return salmon to oven and bake for 5 more min. , until salmon is cooked through. |
| 8. | Remove from oven and drizzle remaining sauce over the salmon. |
| 9. | While salmon is baking, prepare the cauliflower rice. |
| 10. | Heat olive oil on skillet over medium-high heat. |
| 11. | Add in the diced onions and stir frequently, until slightly browned. |
| 12. | Add in the chopped cauliflower bits and stir to combine. |
| 13. | Add 1 tbsp. salt, and continue to stir combine for about 5 min., until cauliflower is softened. |
| 14. | Remove from heat and then add parsley for garnish, along with salt and lemon juice. |
Leave a Reply