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Soy Glazed Salmon with Cauli Rice Stir-Fry

Serves 2


  • 2 salmon fillets

  • 2 large garlic cloves, finely chopped

  • 1-inch ginger, finely chopped

  • 1.5 cups cauliflower rice

  • 1.5 cups frozen corn, carrots, and beans

  • 5 tbsp soy sauce (substitute Tamari for GF)

  • 2 tbsp mirin (Japanese rice wine)

  • 1 tbsp honey

  • 3-4 tbsp coconut milk (optional)

  • Chives, for garnish


In a pan over medium heat, pour olive oil. Add garlic and ginger and sauté for 1 minute until they start browning. Then, add the salmon fillets and cook through, about 4-5 minutes on each side until the exterior is charred and the interior is cooked through (but not dried out). While the salmon is cooking, add 3 tbsp of soy sauce, 1 tbsp of mirin, and ½ tbsp of honey and mix everything together around the pan. Take the fillets out of the pan and into a plate, leaving behind the garlic and ginger.

Use the same pan – there is no need to wash anything out! Now, add the cauliflower and vegetables. Add the remaining ingredients (2 tbsp soy sauce, 1 tbsp of mirin, ½ tbsp honey) directly on top and mix them through making sure everything is coated evenly. Add the coconut milk if you want the stir-fry to be a little creamy – a little bit goes a long way!

To plate, add the cauli stir-fry, place the salmon on top, and garnish with chives. Enjoy!

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