Description
This Hoisin and Sesame Salmon recipe features tender, flavorful salmon broiled with a savory hoisin glaze and topped with toasted sesame seeds. Served alongside fluffy cauliflower rice and a fresh spiralized carrot, avocado, and scallion salad, this dish offers a perfect balance of rich and vibrant flavors in a healthy, quick-to-make bowl.
Ingredients
Scale
Salmon and Marinade
- 2 pieces fresh salmon (or one larger piece)
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- Juice of 1/2 lime
- 1/2 teaspoon garlic powder
Cauliflower Rice
- 1/2 head cauliflower
- 1 tablespoon olive oil
- Salt, to taste
Salad and Garnish
- 1 large carrot (spiralized, ribboned, or julienned)
- 1 avocado (diced)
- 2 scallions (chopped, green parts only)
- Sesame seeds, to taste
- Lime wedges
- Extra hoisin sauce (optional)
Instructions
- Marinate the Salmon: Add the hoisin sauce, soy sauce, lime juice, and garlic powder to a large ZipLoc bag along with the salmon pieces. Seal the bag and refrigerate for 30 minutes to allow the flavors to infuse the fish.
- Prepare the Cauliflower Rice: When the salmon is about halfway through marinating, cut cauliflower into florets and pulse in a food processor on low until the texture resembles rice or couscous. Heat olive oil in a skillet over medium heat, add the cauliflower rice and a pinch of salt, then cover and cook for about 10 minutes, stirring occasionally, until tender but not mushy.
- Prep the Fresh Veggies: While the cauliflower cooks, prepare the carrot by spiralizing, ribboning, or julienning it. Dice the avocado and chop the green parts of the scallions. These fresh ingredients will be assembled later for contrast in texture and flavor.
- Broil the Salmon: Preheat your oven broiler to high and position the rack at the top. Line a baking sheet with foil for easy cleanup. Remove the salmon from the marinade and discard the marinade. Spread about 1 tablespoon of hoisin sauce evenly over the top of each piece, then sprinkle with sesame seeds. Place the salmon under the broiler for 10-12 minutes, or until it flakes easily with a fork. Cooking time will vary based on thickness, so monitor closely to avoid overcooking.
- Assemble and Serve: Once the salmon is cooked and cauliflower rice is ready, assemble bowls by layering cauliflower rice, topped with the carrot, avocado, and scallion salad, then the hoisin-glazed salmon. Serve immediately with lime wedges and extra hoisin sauce on the side if desired for added flavor.
Notes
- Marinating the salmon enhances flavor but do not exceed 30 minutes to keep the fish texture tender.
- Keep an eye on the salmon while broiling as it can quickly overcook.
- Cauliflower rice consistency can be adjusted by processing more or less depending on your preference.
- Feel free to add a sprinkle of chili flakes for a spicy kick.
- This recipe is adaptable for one or more servings by adjusting ingredient quantities proportionally.
