Teriyaki Salmon w/ Cauliflower Rice and Sriracha Cream Sauce

Ingredients

• Atlantic salmon

  Fish, wild, raw

  20 oz or 567g

• Teriyaki sauce

  Ready-to-serve

  1 cup or 288g

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sriracha Sauce

  Trader Joe's

  4 oz or 113g

Directions

1. Marinade the salmon in the teriyaki for at least 1 hour.
2. Preheat oven to 400.
3. Wash, pat dry, and chop up cauliflower. Then process lightly in food processor or blender. You are looking to mimic rice, so aim for small particles but not much.
4. Line a baking pan with tinfoil. Place salmon (skin side down) with marinade in pan. Bake for 20 min or until salmon reaches 145 degrees.
5. Meanwhile, in a wok or large pan, heat olive oil over medium heat. Add cauliflower and stir regularly with spatula or wooden spoon. Add rice wine vinegar and sesame oil. Cook LIGHTLY and remove from heat (around 5 minutes).
6. In a medium sided bowl, whisk together Greek yogurt, sriracha, and soy sauce to taste.
7. Put cauliflower on plate, place salmon on top, drizzle with sriracha cream sauce.

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