Masthead header

Baked Salmon, Sauteed Spinach & Cauliflower “Fried Rice”

I’ve never been a huge fan of rice.  I believe I was “overserved” as a child, plus it’s a bit on the slimy side and kind of weirds me out.  Rice around sushi?  I can tolerate.  Quinoa?  Now we’re talking.  I love the smaller, “drier” consistency of quinoa, if that makes any sense.

Now I’m not saying quinoa – or grains for that matter – is bad.  I might be singing a different song after reading Dr. David Perlmutter’s book, but what it currently comes down to for me is blood sugar.  Grains don’t really do it for me.  They fill me up for like an hour, two at best, and then I’m hungry again, no matter the pairing of protein or fiber.  Since I feel like I was built with a bottom-less pit for a stomach anyway, I try to minimize this reaction as much as I can.  I’m not very pleasant when hungry.  Just ask my friends.

Enter cauliflower.

I’ve seen the concept of cauliflower “rice” around the blog world for some time, but hadn’t gotten around to dusting off my food processor to prepare it myself.  Until the other night.  I’m really glad I did


This whole meal, start-to-finish, took me about 20 minutes.  I’m simple like that.  You will rarely see a long list of ingredients unless I’m feeling adventurous, which, with a few jobs, school, a dog and a social life is…well like I said,  rare.

And who doesn’t want (need) to incorporate more vegetables throughout the day?  Not to mention a highly anti-inflammatory vegetable containing fiber, vitamins, minerals and amino acids.   My hand is raised.

Baked Salmon, Sautéed Spinach & Cauliflower “Fried Rice”

  • 4-5 oz filet of wild caught salmon
  • 2-3 large handfuls of spinach
  • 1/3 – 1/2 cauliflower (broken into florets)
  • 3 T coconut oil
  • 2 cloves garlic, crushed
  • 1 T tamari (gluten-free soy sauce)
  • sea salt, black pepper, red pepper flakes

Pre-heat oven to 400*.  Coat salmon in coconut oil, sea salt and red pepper flakes.  Bake for 20 mins or until desired degree of doneness.

Meanwhile, heat remaining coconut oil in 2 small skillets over medium-high heat.  Saute a clove of garlic in each until it starts to sizzle.  Add spinach to one and cook.

In a food processor, add cauliflower florets and pulse until it resembles a quinoa or cous-cous consistency.  Add cauliflower “rice” to second skillet and stir to blend it in with the oil and garlic.  Add tamari and cook, 5-7 minutes until heated through.

Serve and enjoy!


Your email is never published or shared. Required fields are marked *



Contact Me|Back to Top|Share on Facebook