Ingredients
Scale
- 2 teaspoons sesame oil or cooking oil, divided
- 2 fresh salmon filets, patted dry and cut into 2 inch pieces
- 2 tablespoons coconut aminos
- 1 medium cucumber, sliced thinly
- 1 teaspoon olive oil
- 1/4 teaspoon or less, sea salt
- 1/2 teaspoon toasted sesame seeds
- 1 bag frozen cauliflower rice
- 1 heaping tablespoon avocado mayo (or mayo of your choice)
- 1/2 – 1 teaspoon Gochugaru or Korean Chili Paste
- 1/2 teaspoon hot water
- 1 medium carrot, grated
- small bunch cilantro, roughly torn
Instructions
- Heat a skillet up over medium high heat. Swirl in 1 teaspoon sesame oil to coat the pan.
- Drizzle the salmon with the coconut aminos. Flip the pieces over to coat all sides.
- When the pan is hot, add in the salmon meat side down. Cook for 3 minutes.
- Carefully flip over and turn the heat to medium low and cover the pan for 3 more minutes.
- While the salmon cooks, mix together the sliced cucumbers, olive oil, salt and sesame seeds. Set aside until ready to serve.
- Remove the salmon from the heat and remove the lid.
- Heat up another skillet to high heat with the remaining 1 teaspoon sesame oil. When the pan is hot, add in the cauliflower rice. Toss around to coat and cook for 3-4 minutes or until the rice is warmed through and begins to slightly brown.
- In a small bowl, mix together the mayo, Gochugaru and hot water. Add more or less Gochugaru depending on your spice level. You can always add a small amount of honey to sweeten it.
- To assemble the bowls. Place the cauliflower rice in a shallow bowl. Top with the salmon and cucumbers on the side with the grated carrots. Top with the Gochugaru sauce and cilantro.
Notes
I made this for 2 people. We each enjoyed a whole salmon filet that I asked the fishmonger to slice.
Add more or less Gochugaru, depending on your spice level. You can always add a small amount of honey to sweetened it up, if it’s too spicy for you.
- Prep Time: 2
- Cook Time: 10
- Category: seafood
- Method: stove top
- Cuisine: dinner