• Pat salmon dry and sprinkle all over with salt. Brush with sesame dressing. Heat a large stainless skillet over med-high; add oil. Cook salmon until temp reaches 120°, turning halfway through, 8 to 10 min. Remove from skillet; rest 5 min.

  • Divide cauliflower rice among 4 bowls. Top each evenly with shredded carrot, pickled ginger and cucumber to taste. Add a fillet to each bowl and garnish torn seaweed snacks. Serve with additional dressing if desired. Save Time: Canned salmon or mackerel is an easy swap for the seared fish here.

3 Routes to Cauliflower Rice

  • Freezer aisle: Grab bags from the frozen-foods section. Cook per package directions.

  • Produce section: Find a bag or plastic container with the refrigerated vegetables. Cook per package directions.

  • Make your own: Break a 2 lb head of cauliflower into florets. Pulse in batches in a food processor until they resemble rice. Cook in a large nonstick skillet over medium with 2 tbsp veg oil and 1 tsp salt for about 15 min, stirring occasionally. You want it tender but not browned.

Nutrition Facts

387 calories; 22 g total fat; 631 mg sodium. 11 g carbohydrates; 38 g protein;