Teriyaki Glazed Salmon with Cauliflower Fried Rice

Making healthy lunches to take to work really isn’t as much work as you might think, and well worth the effort; you’ll save a lot of money and you’ll be able to easily control the carbs and calories. It is simple to make a big pan of stir-fried cauliflower rice and a few glazed salmon filets on Sunday, then pack into individual containers and voila: delicious, easy, microwavable meals to last the entire work week! The classic teriyaki glaze works equally well as a marinade or dipping sauce for fish and meat and is great with both pork and chicken dishes.

Makes: 6 SERVINGS

Prep Time: 25 MINUTES

Cooking Time: 25 MINUTES

ingredients

Teriyaki Sauce

1 teaspoon coconut oil

1 teaspoon toasted sesame oil

½ white onion, finely diced

2 cloves garlic, minced

2 tablespoons fresh ginger, grated

¼ teaspoon chili paste or ¼ fresh red chili, finely chopped

1 ½ cups (360 ml) water

3 tablespoons soy sauce

1 teaspoon fish sauce

1/3 cup (80 ml) rice vinegar

Zest and juice of ½ fresh lime

1 cup (190 g) Sola sweetener

Salmon

6 (8-ounce /225 g) Salmon filets

Sea salt and Freshly ground black pepper

Cauliflower Fried Rice

2 tablespoons coconut oil

1 teaspoon toasted sesame oil

½ red onion, finely diced

½ medium sized red bell pepper, finely diced

2 tablespoons fresh ginger, grated

4 cloves garlic, minced

1 teaspoon chili paste or 1 small fresh red chili, finely chopped

1 teaspoon sea salt

1 teaspoon curry powder

14 ounces (400 g) riced cauliflower

8 ounces (225 g) shredded brussels sprouts

4 ounces (110 g) sugar snap peas, roughly chopped

2 free-range eggs, beaten

Garnish

Sesame seeds

Cilantro

Lime Wedges

directions

1. Make the Teriyaki Sauce: place the coconut oil, sesame oil, and onions in a saucepan over medium heat, and cook for 5 minutes until softened. Add the garlic, ginger, and chili and continue to cook for a further minute, stirring well.

2. Add the remaining ingredients and bring to a boil, reduce the heat to a steady simmer, and continue to cook, stirring regularly for approximately 10 to 15 minutes, until the mixture has reduced by half and gained a syrupy consistency. Remove the saucepan from the heat and cool the sauce before using.

3. Cook the Salmon: Preheat the oven to 450F/235c. Line a large baking sheet with foil, top the foil with parchment paper, and the salmon filets, making sure to leave space between them.  Season each filet with salt and pepper and spoon over half of the teriyaki sauce.

4. Place the fish in the oven to cook for 10 minutes, then switch to broil/grill mode, spoon over the remaining teriyaki glaze and place the fish back under the broiler/grill for a further 5 minutes until caramelized and sticky.

5. Make the fried cauliflower rice: place a large frying pan over medium-high heat. Add the coconut and sesame oils, and once hot, add the diced onion and bell pepper. Cook for 5 minutes until softened, then add the ginger, garlic, chili paste, salt, and curry powder, then the riced cauliflower.

6. Sauté the riced cauliflower for 5 minutes until softened, then add the shaved brussels sprouts and chopped sugar snap peas, and cook for a further 3 to 5 minutes until all the vegetables are tender and aromatic. Finally add the beaten eggs and stir well until scrambled throughout the mixture.

7. Serve the glazed salmon on top of a bed of cauliflower rice and garnish with sesame seeds, fresh lime, and cilantro.