“Paleo Japanese Brunch: Umami Miso Omelette with Grilled Teriyaki Salmon and Cauliflower Rice”
Experience a sumptuous and flavorful Paleo-friendly Japanese brunch with this mouthwatering miso omelette, grilled teriyaki salmon, and creamy cauliflower rice recipe. Enjoy the perfect blend of flavors and textures in each bite, while following a gluten-free diet. Delight your senses with this exquisite dish that's perfect for special occasions or everyday meals.
Allergens
Eggs, Fish (Salmon), Soy
Ingredients
- 6 large eggs
- 1/4 cup white miso paste
- 2 tbsp mirin
- 2 tbsp soy sauce (tamari for gluten
- free)
- 3 salmon fillets
- 1 head of cauliflower
- 2 cups cooked rice (for serving, optional)
- 4 green onions
- Salt and pepper, to taste
Instructions
- In a bowl, whisk together eggs, miso paste, mirin, salt, and pepper until well combined.
- Preheat oven to 350°F (180°C).
- Heat a non stick skillet over medium heat. Pour in egg mixture and cook until set, about 4 minutes. Transfer to the preheated oven and bake for another 8 minutes or until just set. Remove from oven and let cool slightly before slicing into wedges.
- In a separate bowl, mix together soy sauce and mirin to make teriyaki sauce.
- Season salmon fillets with salt and pepper. Grill or pan sear the salmon over medium heat until cooked through, brushing with teriyaki sauce frequently during cooking.
- While the salmon is cooking, rice the cauliflower using a food processor or grater. Sauté in a non stick skillet until tender and season with salt and pepper.
- To serve, place a wedge of miso omelette on a plate, top with cauliflower rice, and finish with a grilled salmon fillet. Garnish with thinly sliced green onions.
Chef’s Insight
Experiment with different fish or vegetarian protein options to suit your dietary needs.
Notes
Adjust cooking times based on the thickness of your salmon fillets.