Teriyaki Salmon with Cauliflower Fried Rice

by Sally Rychlak

This is one of those dinners that somehow feels like takeout while still being made almost entirely from whole foods. The salmon gets a simple teriyaki-inspired marinade that caramelizes in the oven without turning into a heavy, sugary sauce. The fried rice is really the star here though. I almost always keep frozen cauliflower rice, frozen peas, carrots, ginger, garlic, and green onions on hand, so this ends up in my weekly rotation, especially when I have leftover rice.

better than takeout

The best part is you can adjust the rice however you want. On a run day or after a hard workout, I'll usually do a 1:1 mix of jasmine rice and cauliflower rice. On a less active day, I might skip the rice entirely and go all cauliflower. It tastes great either way, and no one is grading your carbohydrate choices.

the peas and carrots are non-negotiable

I usually round out the meal with steamed edamame for extra protein and a shaved carrot salad tossed with rice vinegar, coconut aminos, and lime. It keeps everything fresh and adds another vegetable without much effort.

love a shaved carrot salad

This is one of those recipes that feels balanced without trying too hard. It's high in protein, loaded with vegetables, naturally gluten free when made with coconut aminos, and flexible enough to fit whatever kind of day you've had. Whether you're cooking for yourself or feeding a few people during the week, it's one of those dinners that's easy to come back to again and again.

I could eat this 3x a week