Japanese Miso‑Glazed Salmon with Cauliflower Rice

Ingredients

• 3 pieces Salmon fillets
• 3 tablespoons White miso paste
• 1 tablespoon Honey
• 1 tablespoon Soy sauce (low-sodium)
• 1 teaspoon Rice vinegar
• 1 medium head Cauliflower
• 2 tablespoons Olive oil
• 2 stalks Green onion(optional)
• 1 teaspoon Fresh ginger, grated
• to taste Black pepper(optional)

Instructions

1. 1

   Preheat the broiler and line a baking sheet with foil.

2. 2

   In a small bowl, whisk together miso paste, honey, low‑sodium soy sauce, rice vinegar, and grated ginger to form the glaze.

3. 3

   Pat the salmon fillets dry, place them on the prepared sheet, and brush each generously with the miso glaze.

4. 4

   Broil the salmon for 10‑12 minutes, or until the glaze is caramelized and the fish flakes easily with a fork.

5. 5

   While the salmon cooks, cut the cauliflower into florets and pulse in a food processor until it resembles rice‑sized grains.

6. 6

   Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the cauliflower rice, season with salt and pepper, and sauté for 5‑7 minutes until tender but still slightly crisp.

7. 7

   Remove the cauliflower rice from the skillet, drizzle with the remaining olive oil, and toss to coat.

8. 8

   Serve each glazed salmon fillet over a bed of cauliflower rice, garnish with sliced green onion if desired.