Riced cauliflower is a whole head of cauliflower, pulsed in a food processor, until it resembles grains of rice. You can find it now in several grocery stores already pulverized because of its popularity. I think riced cauliflower makes a great base for a variety of dishes, but especially Asian cuisine. The little cauliflower grains soak up herbs and spices, easily and take on the flavors of the dish. The trick to making great riced cauliflower, is to let the cauliflower grains cook before you add any spices, so the natural water in the cauliflower evaporates and gets slightly crispy.
I lightly dust fresh salmon with a dash of Chinese 5-Spice Powder, and then sear it in a wok or skillet, before I cook the riced cauliflower. The salmon has time to rest, while the cauliflower turns into a magical Asian bowl. The whole meal can be prepared within 15 minutes and I guarantee, will taste better than any Chinese take-out, minus all the fat and calories. The lush flavors of the salmon melt with the seasoned riced cauliflower, and it’s hard to tell you are not eating actual rice.
12 ounces fresh salmon, sliced in half
1/4 teaspoon Chinese 5-Spice powder
1 head cauliflower or bag of riced cauliflower
1 clove garlic, minced
1 1/2 teaspoons minced fresh ginger
1/2 white onion, diced
2 scallions, sliced on the bias
2 teaspoons Mirin or Sake
1/4 cup soy sauce
1 teaspoon chili oil
2 teaspoons sesame oil
1/2 cup snow peas
1. Sprinkle the salmon with Chinese 5-Spice powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice, dice and mince the vegetables, set aside. In a large wok or skillet, add 2 teaspoons grapeseed oil and place over medium-high heat. After 2 minutes, add the salmon and cook for 3 minutes. Flip the salmon over and continue to cook for 5 minutes. Remove from the wok and place on a plate to rest, cover with foil.
2. Pour out the oil after cooking the salmon, and add 2 teaspoons of fresh grapeseed oil to the wok. Heat the wok to medium-high heat and add the riced cauliflower and onion. Saute for 7 minutes, only stirring occasionally – you want the cauliflower to get slightly crispy. Add the garlic and ginger and stir to combine. Pour in the Mirin, soy sauce, chili oil and sesame oil and stir to combine the flavors. Continue cooking the cauliflower for 2 minutes.
3. Make a small well in the center of the mixture and add the egg, mix quickly to scramble and fold into the riced cauliflower. Continue to cook for 2 minutes and add the snow peas. Stir to combine and continue to cook for 3 minutes.
4. Spoon the riced cauliflower mixture into bowls and top with salmon. Sprinkle the sliced scallions on top and serve with a lime wedge. Enjoy!