My son Luke is not a fan of salmon which I make fairly frequently, so I am always trying to find new ways to get him more excited about eating it. He loves sushi and seaweed, so this is a fun way to ensure that he enjoys it. It is an added bonus that it is very quick to put together on a busy weeknight and healthy to boot! A win-win as far as I am concerned. We have made tuna poke bowls, which he also enjoys in a similar manner, but he much prefers the tuna rare as opposed to cooked. Never a dull moment!
Ingredients
½ cup mayonnaise
2 tsps. sriracha
1 tsps. rice vinegar
1 tablespoon toasted sesame oil
½ cup soy sauce
1 tsp. honey
4 garlic cloves, minced
1 tbsp. minced fresh ginger
1 (1 1/2-pound) salmon fillet, cut into 4 pieces
4 cups cooked cauliflower rice
3 Persian cucumbers, sliced on the diagonal
2 scallions, sliced – green parts only
2 avocados, pitted and sliced
5 sheets nori, shredded
Black or white sesame seeds, for serving
1 lime, quartered
1. Preheat oven to 400 F.
2. Mix together the mayonnaise, sriracha, and rice vinegar to make the sriracha mayo for serving. Set it aside.
3. 2. In a separate small bowl, combine the soy sauce, honey, garlic, and ginger. Heat the sesame oil in a large skillet over high heat. Add the salmon skin side up and sear for 2 minutes. Remove Arrange the salmon skin-sides down in a shallow pan, then pour the soy sauce mixture over the salmon. Roast in the oven for about 10 minutes, checking to make sure it is done.
4. Flake the salmon with a fork and divide the cauliflower rice between bowls. Top with salmon, cucumber, avocado, nori, scallions, and sesame seeds. Drizzle with remaining pan sauce and sriracha mayo before serving.
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