Name: Roasted Salmon with Kimchi & Sesame over Cauliflower Rice
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 (6 oz) frozen salmon fillet, thawed; 1/2 cup kimchi, roughly chopped; 1 tsp toasted sesame oil; 1 tsp gluten-free tamari or coconut aminos; 1/2 tsp freshly grated ginger; 1 clove garlic, minced; 1 green onion, thinly sliced; 1 tsp sesame seeds; 1/2 tsp chili flakes (optional, for heat); 1/2 cup cauliflower rice (for serving)

Roasted Salmon with Kimchi & Sesame over Cauliflower Rice

ToastedCucumber4881

Remixed from Roasted Salmon with Kimchi & Sesame by ToastedCucumber4881()

This high-protein salmon and kimchi bowl swaps traditional jasmine rice for cauliflower rice to create a lower-carb option without sacrificing flavor or texture. The fatty richness of oven-roasted salmon paired with tangy, fermented kimchi delivers a satisfying umami punch, while ginger, garlic, and toasted sesame oil add aromatic depth. Cauliflower rice provides a light, fresh base that complements the bold flavors, making this dish perfect for those seeking a nutritious, quick, and delicious meal with fewer carbs. Garnished with green onions, sesame seeds, and optional chili flakes, it’s a vibrant and wholesome bowl for any night.

Ingredients

Instructions

Preheat your oven to 400°F (200°C). Pat the thawed salmon fillet dry with paper towels and place it on a parchment-lined baking sheet.
In a small bowl, mix the sesame oil, tamari (or coconut aminos), grated ginger, and minced garlic. Brush this mixture evenly over the salmon.
Bake the salmon for 12-15 minutes, or until just cooked through and flaky.
While the salmon bakes, roughly chop the kimchi and slice the green onion.
Warm the cauliflower rice in a pan over medium heat for 3-5 minutes until tender.
Once the salmon is done, place it over the cauliflower rice, top with chopped kimchi, sliced green onion, sesame seeds, and chili flakes if desired.
Drizzle any remaining sauce from the baking sheet over the top and serve immediately.