Ingredients

  • 12 ounce asparagus, ends trimmed cut 1-inch
  • 4 cups raw or frozen riced cauliflower
  • 2 tbsp honey
  • 6 tbsp mirin (Japanese sweet rice wine)
  • 1 tablespoon olive oil
  • 1 lb fresh wild salmon fillet, cut in 4 pieces
  • sesame seeds, optional for garnish
  • 3 tbsp low-sodium soy sauce (or tamari for gluten free)

Ready In 15 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Combine the soy sauce, mirin, and honey in a resealable bag.
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Step 2

  • Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.
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  • Length: 540 minutes

Step 3

  • Preheat oven 450F.
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Step 4

  • Remove salmon, reserving the marinade.
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Step 5

  • Toss asparagus with oil and season with salt.
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Step 6

  • Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about 10 to 12 minutes.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 7

  • Meanwhile, place the marinade in a small pot and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
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  • EQUIPMENT:
  • Length: 8 minutes

Step 8

  • Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.
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  • EQUIPMENT:
  • Length: 4 minutes

Step 9

  • To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze.
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Step 10

  • Sprinkle with sesame seeds, if desired.
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