Lime Teriyaki Salmon w/Cauliflower Fried Rice

What livens up your Chinese takeout? I just got that question last week. The answer is…are you ready? Lime! What else can you add to give it that extra bit of freshness? Cilantro! I find that lemon works so well with Italian cuisine and lime works beautifully with Asian cuisine. Since the sauces are so deep, sometimes heavy, but flavorful…when you add that extra zing of a vinegar or citrus, it creates a balance and brings it to the next culinary level. I always look for ways to incorporate herbs such as parsley, cilantro, sage, etc to bring us back to what grows wild in nature…and how we can incorporate it to make our “homemade” takeout more flavorful

One food trend that has been going on for quite some time now is how to make things gluten free, carb free or low carb. Cauliflower is so versatile and people are making it into mashed potatoes (no actual potatoes in this dish), pizza crusts, veggie wings, etc. Although I never “warmed” to the idea or taste of cauliflower crust…I saw recipes in the place of rice, so I thought…why not try a fried rice recipe. I also wanted to make it colorful. Let’s put some peas, carrots, the Asian trinity (onions, garlic, ginger) and celery and enjoy the pop of different textures and flavors…all while enjoying a healthy dish.

Of course, I will need to elevate the dish a bit and put a nice, healthy piece of salmon on top of the fried rice. Let’s adorn it with some lime and a stir fry sauce as it flakes when we gently bump it with our fork to try each and every savory bite. The zing of the lime and saltiness of the stir fry sauce all creates a perfect balance. Color your takeout with love! <3

Lime Teriyaki Salmon with Cauliflower Fried Rice

5 oz salmon fillet


¼ cup teriyaki baste and glaze

¼ cut lime (juice)

½ tsp red curry paste

1 garlic clove (minced)

Cauliflower Fried Rice

1 head of cauliflower (chopped up into rice in the food processor)

½ cup peas

1 egg

1 small onion (chopped)

1 clove garlic (minced)

1 tsp ground ginger

1 medium carrot (diced)

1 rib celery (diced)

3 tbsp low sodium soy sauce

3 tbsp sesame oil (add more for frying)

1 tbsp plum sauce

1 tsp black bean sauce

1 tsp Sriracha sauce


Preheat the oven to 400 degrees. When oven is heated, add olive oil, salt and pepper to your salmon fillet. Place in the oven for about 12 to 15 minutes until the salmon is cooked through and set aside.

To make the sauce, add the teriyaki baste and glaze, lime, red curry paste and garlic and whisk together. Set aside.

In a heated pan, add sesame oil. Beat an egg and place it in the pan and stir it to make scrambled eggs. Set aside. Add more sesame oil and sizzle the onions, carrots, celery and garlic until vegetables are tender.

Take cauliflower that has been riced in the food processor and place it in a bowl. Place it in a tea towel or cheesecloth and squeeze out the water, as much as possible. Add the cauliflower to the pan and mix in with the other ingredients. Add the ginger, soy sauce, sesame oil, plum sauce, black bean sauce and Sriracha sauce. Add the frozen peas and put back in the scrambled eggs. Mix together and plate.

Place the salmon on top of the fried cauliflower rice and drizzle the sauce on top of the salmon. Add a fresh squeeze of lime on the top of the fish. Enjoy! <3

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