Salmon Coconut Cauliflower Rice Bowl
You can add anything your heart desires. I had salmon on hand so I opted for that. I marinated the salmon in the miso vinaigrette (recipe below) for a few minutes before gently cooking it in a frying pan for a bit, or just enough to cook it completely.If you choose salmon, there are three ways to remove the skin. The first way is to make a cut on the edge of the raw fillet, between the skin and flesh, and then run a knife down the rest of the fillet. I find this first way to be the most challenging.A second way is to lay the raw fillet on a cutting board with the skin side facing up, and gently pour boiling water over the skin to loosen it, wait until the skin shrivels, and then peel it off. A third way is to cook the salmon and then separate the skin from the flesh. The skin also keeps the salmon moist while it's cooking.The marinade also serves as the dressing once the bowl comes together. If you prefer a different dressing, or are not into miso and soy, you can use my Thai Dipping Sauce and Marinade. Another option is the dressing I use with Thai Chicken Salad. Add your favorite ingredients to the bowl along with the coconut rice. I like broccoli, grated carrots, and maybe a few slices of avocado and a sprinkle of everything bagel topping or toasted sesame seeds. And if you like heat, drizzle a bit of hot chili oil over the bowl along with the miso vinaigrette. Another fun option is to cut up or shred some dried seaweed and add it to the bowl.For the bowl you see in the photos, I set up a stock pot with a small steamer and steamed frozen broccoli for about 10 minutes. Then I added the shredded carrots in for another five minutes. The salmon went in the pan at the same time as the carrots were steaming and all was ready together after about 15 minutes of prep and cooking time. This is definitely a quick and easy meal to prep and make. Note that I made the coconut rice ahead of time but you can easily make it in while the broccoli is steaming.
Ingredients
- 3 cups coconut cauliflower rice recipe below
- 2 cups broccoli frozen or fresh
- 1 large carrot peeled with a julien peeler or other peeler
- 1 pound salmon cut into cubes while raw, or cook and then cut into pieces; see recipe notes
- ½ cup miso dressing recipe below
Instructions
- Prepare the miso dressing (recipe below).
- Place the salmon in about ¼ cup of miso dressing to marinade.
- Add water to a stock pot and add a steamer basket inside. Cover the pot and bring the water to a steady simmer.
- Add the broccoli and cook for about 10 minutes.
- Prepare the coconut rice if you haven't made it yet (recipe below).
- When the broccoli is almost ready, add the shredded carrots to the pot , turn the heat off and let the broccoli and carrots sit in the pot covered to cook with the remaining steam.
- Place the salmon and its marinade in a frying pan on a low heat and cook gently on both sides, for a few minutes on each side.
- Assemble the bowls in this order: coconut rice, broccoli, carrots, salmon, and then drizzle some miso dressing and then any other toppings over the bowl and enjoy!
- Store leftovers in the refrigerator for a few days.
