Wasabi Salmon Bowl with Cauliflower Rice

I found myself with a whole Sockeye yesterday, and had to think of creative ways to eat it. (Although truth be told, I could eat broiled herb/garlic salmon and asparagus every single day... I'm an addict.  I eat a lot of cauliflower rice and thought that would be a great base for this dish. If you prefer, you could always use brown rice, quinoa, or any mix of grains you like. This is enough for 4 bowls. 

Bowls:    

  • 3 radishes, sliced very thinly  
  • 1 avocado, medium diced  
  • 1/2 red pepper, medium diced  
  • 1/2 English cucumber, medium diced  
  • 1 head cilantro, ends chopped fine, leaves roughly chopped  
  • 1 bunch scallions, sliced thinly  
  • 1 head of cauliflower riced/grated/pulsed 
  • 1 pound of salmon cooked however you prefer. I broiled mine for 6 minutes until perfectly flaky

Wasabi Mayonnaise:

  • 1 egg yolk  
  • 1 tsp Dijon  
  • Juice of 1/2 lemon 
  • 1 tsp white wine vinegar  
  • 1/2 tsp salt  
  • 1/2 tsp pepper  
  • 3/4 cup olive oil  
  • 1/4 cup rice wine vinegar  
  • 1 tsp mustard powder  
  • 1 tsp wasabi powder  

Chop the vegetables in whatever size you prefer. I cut them all in a medium dice to make it easy for me. 

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Gather the vegetables all together to make for easier assembly of your bowls. This whole thing is more of a salad than a bowl, because it's all room temperature and mostly vegetables. Send the cauliflower in small florets through the grating attachment on a food processor. If you don't have one, or the blade needed, you could also use a box grater. I almost prefer the box grater actually, as the "granules" are smaller and more rice-like. 

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Rub the salmon down with salt and pepper and a nice drizzle of olive oil. Grill it, broil it, poach it however you wish. I broiled mine for 6 minutes and it was perfect. Mine was on the thinner side though, so just poke at it and cook until it's flaky.  This is also a great use for leftover salmon, because it doesn't have to be hot to be enjoyed.

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Break the salmon into nice big chunks. 

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Place all the ingredients for the wasabi mayonnaise in the immersion blender and whizz it all up until it's a pale creamy white. You just need to mix enough to emulsify it, once there you can keep it in the fridge for up to a week. (Unless you use it all on these bowls, which I did… I LOVE mayonnaise though. I love how easy it is to make my own healthy version. The store-bought ones generally contain a sweetener of some kind. And really, who needs added sugar in mayonnaise? This is SO much better for you and better tasting, you may never go back! Sorry Hellman's! 

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Put a few scoops of cauliflower rice on each bowl. 

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Sprinkle the vegetables around the plate as well. I did all of them except the avocado, because I liked having them on top, ready for me to scoop up with each bite! 

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Place some salmon on each bowl

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Give each one a generous drizzle of wasabi mayonnaise. You'll be glad you did.

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Sprinkle over the avocado and you're good to go! This is a delicious, quick, super tasty dish that everyone in the family is sure to enjoy! Liam actually ate all of his and then proceeded to steal the avocado from mine. (I'll always let  my kids eat unlimited healthy treats from my plate- it makes me feel like I'm doing an alright job at being their mom…) 

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