Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
55
High
Nutrition per serving
Calories723.8 kcal (36%)
Total Fat17.5 g (25%)
Carbs96 g (37%)
Sugars6.9 g (8%)
Protein42 g (84%)
Sodium1226.4 mg (61%)
Fiber4.2 g (15%)
% 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.
View on skinnytaste.com
↑Support creators by visiting their site 😊
Notes
4 liked
0 disliked
Delicious
Easy
Go-to
There are no notes yet. Be the first to share your experience!