Paleo Chinese Steamed Fish in Ginger Scallion Sauce with Cauliflower Rice

Allergens

Fish (Fish)

Ingredients

• 4 salmon fillets (6 oz each)
• 2 cups cauliflower rice
• 1/4 cup coconut aminos
• 2 tbsp avocado oil
• 2 cloves garlic, minced
• 1.5 tbsp grated ginger
• 3 green onions, thinly sliced
• 2 tsp sesame oil
• Salt and pepper, to taste

Instructions

1. Prepare the cauliflower rice by blending raw cauliflower florets in a food processor until it forms rice like grains. Set aside. In a large skillet, heat avocado oil over medium heat. Add garlic and ginger, sautéing for 1 minute or until fragrant. Stir in green onions and coconut aminos, cooking for another 2 minutes to infuse flavors. Set aside. Season salmon fillets with salt and pepper, then place them on a steaming tray or rack over boiling water. Cover and steam for 8 10 minutes, depending on the thickness of the fillet. Meanwhile, heat the ginger scallion sauce in a pan until warm. To serve, spoon cauliflower rice onto plates and top with steamed salmon fillets. Pour the ginger scallion sauce over the fish and garnish with additional green onions.

Chef’s Insight

The key to this dish is balancing the flavors of the ginger scallion sauce with the tender steamed fish and fragrant cauliflower rice. Experiment with different ratios to suit your personal taste preference.

Notes

Ensure that you use wild-caught salmon for a more sustainable and eco-friendly option.