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Teriyaki Salmon with Cauliflower Rice

Easy enough to pull off for a weeknight meal, the salmon layered onto the cauliflower rice is also impressive enough in looks and taste to serve for company. Better yet, the salmon is heart-healthy and the fluffy cauliflower soaks up the soy sauce.

Ingredients

4 Servings

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Quick Tips

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Cooking Tip: Using a Microplane is one of the quickest ways to take peeled garlic and ginger and grate it into a mince.

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Keep it Healthy: Confused by the salmon choices at the seafood counter? Remember that wild salmon not only has less calories than farm-raised salmon but also has almost half the amount of saturated fat.

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Tip: This teriyaki marinade can be used for other protein, like chicken breasts. Add marinade and 1 1/4 pounds thinly sliced skinless, boneless chicken breasts into a Ziploc bag. Marinate in the refrigerator for a few hours. Warm a large nonstick pan over medium-high heat, adding chicken, marinade, and 1/3 cup water. Saute chicken, turning frequently, until fully-cooked, about 6 to 7 minutes.

Directions

Tip: Click on step to mark as complete.

Nutrition Facts

Calories 311
Total Fat 13.0 g
Saturated Fat 2.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 4.6 g
Cholesterol 79.5 mg
Sodium 430 mg
Potassium 0.0 mg
Total Carbohydrate 9.0 g
Dietary Fiber 2.9 g
Sugars 4.4 g
Added Sugars 0.0 g
Protein 38.2 g
Calcium 0.0 mg
Dietary Exchanges
5 lean meat, 2 vegetable

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