Stanford Health Care | Glazed Salmon and Cauliflower Rice Recipe: Heart-healthy and Delicious @StanfordHospital | Uploaded January 2024 | Updated October 2024, 15 hours ago.
This quick and delicious salmon recipe is packed with flavor and only takes 25 minutes from prep to table—perfect for any busy weeknight. In addition to getting in your heart-healthy omega-3s, by swapping out white rice for cauliflower rice, you get more fiber while saving yourself the extra carbs.
Ingredients:
Sauce:
• 3 tablespoons sake
• 1 tablespoon mirin
• 1 ½ tablespoons low-sodium soy sauce (or low-sodium tamari or coconut aminos)
Salmon:
• 2 salmon filets (4-6 oz. each)
• 1 tablespoon olive oil
• Pepper to taste
Cauliflower Rice:
• 2 cups cauliflower rice
• 1 tablespoon olive oil
• 1 ½ tablespoon low-sodium soy sauce (or low-sodium tamari or coconut aminos)
• 1/2 cup diced shallots or onions
• 1/4 cup diced scallions
• 1 teaspoon garlic
• 2 teaspoons minced ginger (optional)
Directions:
Prepare the cauliflower rice
1. Add oil to the pan and saute the shallots until they are tender.
2. Add scallions, garlic, and ginger and saute for about two minutes.
3. Add the cauliflower rice and cook until tender. Season with soy sauce.
Make the sauce
1. Mix the sake, mirin, and low-sodium soy sauce in a bowl
Cook the salmon
1. Pat the salmon filets dry and season them lightly with pepper.
2. Add oil to the pan and cook the salmon, skin side down first, for about six minutes. Then flip the filets and cook the opposite side for about two minutes.
3. When the salmon is close to being done, add the sauce and cook until the sauce thickens and coats the filets.
4. Layer the salmon filets on the cauliflower rice and garnish with scallions.
Try this dish and others from the dietitians at Stanford Health Care to help manage or reduce your risk of heart disease.
Learn more at stanfordhealthcare.org/foodforheart
#hearthealthmonth
#foodforheart
This quick and delicious salmon recipe is packed with flavor and only takes 25 minutes from prep to table—perfect for any busy weeknight. In addition to getting in your heart-healthy omega-3s, by swapping out white rice for cauliflower rice, you get more fiber while saving yourself the extra carbs.
Ingredients:
Sauce:
• 3 tablespoons sake
• 1 tablespoon mirin
• 1 ½ tablespoons low-sodium soy sauce (or low-sodium tamari or coconut aminos)
Salmon:
• 2 salmon filets (4-6 oz. each)
• 1 tablespoon olive oil
• Pepper to taste
Cauliflower Rice:
• 2 cups cauliflower rice
• 1 tablespoon olive oil
• 1 ½ tablespoon low-sodium soy sauce (or low-sodium tamari or coconut aminos)
• 1/2 cup diced shallots or onions
• 1/4 cup diced scallions
• 1 teaspoon garlic
• 2 teaspoons minced ginger (optional)
Directions:
Prepare the cauliflower rice
1. Add oil to the pan and saute the shallots until they are tender.
2. Add scallions, garlic, and ginger and saute for about two minutes.
3. Add the cauliflower rice and cook until tender. Season with soy sauce.
Make the sauce
1. Mix the sake, mirin, and low-sodium soy sauce in a bowl
Cook the salmon
1. Pat the salmon filets dry and season them lightly with pepper.
2. Add oil to the pan and cook the salmon, skin side down first, for about six minutes. Then flip the filets and cook the opposite side for about two minutes.
3. When the salmon is close to being done, add the sauce and cook until the sauce thickens and coats the filets.
4. Layer the salmon filets on the cauliflower rice and garnish with scallions.
Try this dish and others from the dietitians at Stanford Health Care to help manage or reduce your risk of heart disease.
Learn more at stanfordhealthcare.org/foodforheart
#hearthealthmonth
#foodforheart
