Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories439.9 kcal (22%)
Total Fat17 g (24%)
Carbs33.6 g (13%)
Sugars6.9 g (8%)
Protein36.6 g (73%)
Sodium1226.4 mg (61%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
4 ounceswild salmon fillet
skinned
1 teaspoonsesame oil
divided
1scallions
large, thinly sliced, whites and greens separated
½ cuprice
cooked, cold, preferably brown short grain
¾ cupfrozen cauliflower rice
1egg
large, beaten
½ tablespoonsoy sauce
or gluten-free Tamari
sriracha
or chile-garlic sauce, optional for serving
Instructions
Step 1
Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.
Step 2
Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.
Step 3
Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
Step 4
With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.
Step 5
Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.
Step 6
Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.
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