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Teriyaki Salmon Cauliflower Rice Bowl

Rice bowls made healthier with lectin free teriyaki glazed wild caught salmon, steam-in-the-bag cauliflower rice, and fresh seasonal veggies. Make this bowl.

A good rice bowl is tasty and filling. But let's switch it up a little and make it lectin free and healthy. A few simple swaps like cauliflower rice and coconut aminos turn what could be a lectin bomb into a gut-friendly meal. Read on for the recipe.

These days, quick and easy is everything. And this dish can be made in about 10 minutes. You'll need a mandolin slicer for samurai-sliced veggies in half the time. Plus you can do thin slices, wavy and waffle cuts with different blades and settings. So get yourself a mandolin slicer if you don't already have one. Here's the one I have from Amazon. As an Amazon affiliate, they pay me to search the best products and deals and pass them on to you.

Another time-saving item is steam-in-the-bag cauliflower rice. There are several to choose from. I like Trader Joe's and Simple Truth. Just pop them in the microwave and you have hot, steamed cauliflower rice for rice bowls.

And let's talk a little bit about salmon. It's important to buy wild-caught fish. Farm raised salmon is fed corn laced with Round Up. So avoid that at all costs. You want to get the full benefits of omega-3-rich salmon without any bad stuff.

Most good fish markets have wild-caught salmon. Just verify that it's wild-caught with your fishmonger. If you can't find it, try Thrive Market online. It's a membership online grocer. The annual membership costs a little bit, but you end up saving a lot of money on sometimes hard to find lectin free ingredients. And it's just convenient to get groceries delivered to your door. The meats come frozen in dry ice. Thrive has excellent pasture-raised meats and wild-caught fish and seafood. So check them out if you are looking for that sort of thing. Here's a link to save 25% off your first order. Click to save at Thrive Market.

Okay, now that we've discussed the nuts and bolts, and where to find ingredients and tools, let's get to the recipe for the fabulous LFG teriyaki salmon.


The Recipe

LFG Teriyaki Salmon & Cauliflower Rice Bowl

"Steam-In-The-Bag" Cauliflower Rice

1 Celery Rib

1 Carrot

1 Radish

1 3 oz Wild-Caught Salmon Filet

1/4 tsp Salt

1/4 tsp Pepper

4 Tbsp Grassfed Ghee (for pan searing)

Black and White Sesame Seeds (garnish)

Candied Ginger (garnish)

Fresh Greens (garnish)

LFG Easy Teriyaki Sauce

1/4 Cup Coconut Aminos

1 Tbsp Brown Swerve

1 Clove Minced Garlic

Step 1: Steam Cauliflower Rice

Steam the bag of cauliflower rice in the bag in the microwave on high for 5 minutes.

Step 2: Slice Veggies

While the cauliflower is doing its thing, slice your veggies. Use a mandolin slicer, and for God sakes, use the finger guard. Use various blades and thicknesses to make your bowl more interesting and fun to eat. For this bowl. I diced the celery thick at a "3" setting. I sliced the radishes razor thin on a "1" setting. And I made crinkle carrot chips with the wavy blade. Set slice veggies aside.

Step 3: Make Teriyaki Sauce

In a small saucepan, add all the teriyaki sauce ingredients and bring to a boil. Simmer 2 minutes. Let cool.

Step 4: Sear Salmon

Season salmon filet with salt and pepper. In a skillet on high heat, melt ghee. Set salmon skin side down in hot ghee. Sear the salmon by tilting the pan so that all the ghee pools to one side. Spoon the hot fat over the salmon filet until the meat is brown and crispy. This takes about 90 seconds. And I like my salmon medium rare in the center. If you want it well done, sear for 30 seconds longer. After your salmon is seared you can toss the carrots and celery in the pan for a quick flash to given them a gloss and brighten their color. Just a few seconds is all they need. You want them crispy.

Step 5: Assemble your Bowl

Place the steamed cauliflower rice in the bottom of a large bowl. Next, arrange veggies around the sides of the bowl in a way that's aesthetically pleasing to you, but be quick about it. Next, set your seared salmon in the center, as the hero of the dish. Pour teriyaki sauce on top. Garnish with sesame seeds, fresh greens and a sliced piece of candied ginger.


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