Teriyaki Salmon with Cauliflower Rice
This dish needs some marinating time, but it's well worth the wait. Try prepping the marinade in the morning, so the fish is ready to cook at dinnertime. The rice mixture soaks up the delicious sauce.
- 2 tablespoons soy sauce (lowest sodium available)
- 1 tablespoon water
- 1 tablespoon dry sherry OR 1 tablespoon balsamic vinegar
- 1 tablespoon toasted sesame oil
- 1 large garlic clove, minced OR1 teaspoon bottled minced garlic
- 1 teaspoon minced peeled gingerroot (1 2-inch piece)
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar substitute
- 4 6-ounce wild salmon fillets, skin removed
- 1 2-pound head cauliflower, coarsely chopped
- 1/2 medium onion, peeled and coarsely chopped
- 1 teaspoon canola or corn oil
- 1/8 teaspoon salt
- 1 cup chopped fresh cilantro
- 1 teaspoon sesame seeds
- 2 medium green onions, finely chopped
- In an ovenproof 8-inch square pan, whisk together the soy sauce, water, sherry, sesame oil, garlic, gingerroot, vinegar, and sugar substitute. Add the fish, turning to coat. Cover and refrigerate for at least 1 hour or up to 24 hours, turning occasionally. (Turn just once if you're refrigerating for only 1 hour.)
- Put the cauliflower and onion in a large bowl. Stir to combine.
- Transfer a small amount of the cauliflower mixture to a food processor or blender. Pulse until the mixture resembles couscous. (The key to achieving the right consistency is not overloading the food processor.) Transfer each batch of the processed mixture to a medium bowl until the rice is made. Cover and refrigerate until the fish is ready to bake.
- When the fish has marinated, remove the pan from the refrigerator. Preheat the oven to 450˚F.
- Bake the fish and marinade for 10 to 12 minutes (depending on the thickness), or until the desired doneness, turning once halfway through. Remove from the oven. Transfer the fish to a baking sheet. Increase the heat to broil or turn on the broiler. Broil the fish for 2 to 4 minutes until browned on the outside, turning halfway through.
- Meanwhile, in a large nonstick saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Add the cauliflower mixture. Stir in the salt. Cook for 5 to 6 minutes, or until the cauliflower is tender, stirring frequently. Remove from the heat.
- Stir in the cilantro. Transfer the cauliflower mixture to a platter.
- Using a spatula, place the fish fillets on the cauliflower mixture.
- Spoon the sauce from the baking pan over the fish. Sprinkle the sesame seeds and green onions over the sauce.
Tip: Confused by the salmon choices at the seafood counter? Remember that wild salmon has less calories and about half the saturated fat of farm-raised salmon.
Tip: This teriyaki marinade can be used for other protein, like chicken breasts. Add marinade and 1 1/4 pounds thinly sliced skinless, boneless chicken breasts into a Ziploc bag. Marinate in the refrigerator for a few hours. Warm a large nonstick pan over medium-high heat, adding chicken, marinade, and 1/3 cup water. Saute chicken, turning frequently, until fully-cooked, about 6 to 7 minutes.
Source: American Heart Association
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