{"id":49468,"date":"2024-05-29T16:21:44","date_gmt":"2024-05-29T23:21:44","guid":{"rendered":"https:\/\/cleanfoodcrush.com\/?p=49468"},"modified":"2024-05-29T16:21:44","modified_gmt":"2024-05-29T23:21:44","slug":"salmon-cauli-rice-bowls","status":"publish","type":"post","link":"https:\/\/cleanfoodcrush.com\/salmon-cauli-rice-bowls\/","title":{"rendered":"Salmon Cauli-Rice Bowls"},"content":{"rendered":"\n\n
\n\"\"\/\n<\/div>\n\n

<\/h1>\n

Salmon Cauli-Rice Bowls<\/h1>\n

\"\"<\/h3>\n

Dive into perfectly seasoned tender-crispy salmon bites combined with the refreshing crunch of cucumber, all atop a bed of fluffy fried cauliflower rice. It’s an excellent blend of protein, healthy fats, and veggies that will leave you feeling nourished and satisfied.<\/h3>\n

Each bite is a beautiful balance of flavor and texture, with the savory seasoned salmon, cool crisp cucumber, and lemony cauliflower rice all coming together in a bowl you’ll want to enjoy for lunch or dinner on the regular!<\/h3>\n

It will leave you hooked and craving more!<\/h3>\n

\ud83d\udc1fWild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!<\/h3>\n

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!<\/h3>\n

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.<\/h3>\n

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!<\/h3>\n

<\/h2>\n

\u27a1\ufe0f RACHEL’S TIPS:<\/h2>\n

You can use precut cauliflower rice to make this even quicker!<\/h3>\n

This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.<\/h3>\n

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.<\/h3>\n

1 head of cauliflower is equal to about 4 cups of cauliflower rice.<\/h3>\n

OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.<\/h3>\n

Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you\u2019ll just have mush.<\/h3>\n

\ud83c\udf4b ALWAYS use freshly squeezed lemon juice from an actual fresh lemon.<\/h3>\n

Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.<\/h3>\n

Want to get the most juice possible from each of your fresh lemons & limes?<\/h3>\n

Of course, we do!<\/h3>\n

Here’s a quick trick:<\/strong><\/h3>\n

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.<\/h3>\n

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.<\/h3>\n

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.<\/h3>\n

Let me know how this works for you!<\/h3>\n

FOR MEAL PREP:<\/strong><\/h3>\n

Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavors only get better the next day! I would recommend storing these in the fridge 2-3 days max.<\/h3>\n

4 servings<\/strong><\/h3>\n

<\/h2>\n

Ingredients:<\/h2>\n
    \n
  • 1 lb. skinless salmon filets, cut into 1-inch cubes<\/li>\n
  • 1 Tbsp smoked paprika<\/li>\n
  • 1 Tbsp oregano<\/li>\n
  • 1 tsp garlic powder<\/li>\n
  • 1 tsp onion powder<\/li>\n
  • 1\/2 tsp sea salt<\/li>\n
  • 2 Tbsps avocado oil or olive oil, divided<\/li>\n
  • 4 cups cauliflower rice<\/li>\n
  • 1 large lemon, zest and juice, divided<\/li>\n
  • sea salt and ground pepper, to taste<\/li>\n
  • 1\/4 cup chopped fresh dill, divided<\/li>\n
  • 1 English cucumber, thinly sliced<\/li>\n<\/ul>\n

    <\/h2>\n

    Instructions:<\/h2>\n

    In a small bowl whisk your smoked paprika, oregano, garlic powder, onion powder, and sea salt until combined.<\/h3>\n

    Blot your salmon lightly with a paper towel to remove excess moisture.<\/h3>\n

    \"\"<\/h3>\n

    Slice your salmon into even cubes as shown and place it in a shallow dish. Sprinkle the salmon with your seasoning blend then rub well to coat.<\/h3>\n

    \"\"<\/h3>\n

    Preheat your air fryer to 390 degrees f. Air fry your salmon for 8 minutes, or just until golden and flaky throughout, shaking the basket halfway.<\/h3>\n

    \"\"<\/h3>\n

    Heat 1 Tablespoon of the oil in a large skillet and stir-fry your cauliflower rice, stirring frequently, for about 5 minutes.<\/h3>\n

    \"\"<\/h3>\n

    Season with sea salt, pepper, lemon zest and half of the lemon juice and half of the fresh dill. Set aside.<\/h3>\n

    \"\"<\/h3>\n

    Thinly slice your cucumber and place in a bowl. Drizzle with the remaining fresh lemon juice, olive oil and dill; Stir to coat and combine well.<\/h3>\n

    \"\"<\/h3>\n

    Divide your cauliflower rice equally among 4 bowls then add your marinated sliced cucumbers.<\/h3>\n

    Add your air fried salmon and garnish with additional fresh dill and a lemon wedge if desired.<\/h3>\n

    Enjoy!
    \n\ud83d\udc9aRachel<\/h3>\n

    <\/h3>\n

    \"\" \"\"<\/h3>\n