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This recipe went viral during the pandemic, and I thought it would be perfect for Pesach if you substitute the rice for cauliflower! It’s a great light lunch or dinner, and you’ll be wanting to make it all year.
4 salmon fillets, skinless (about 2 pounds/910 grams)
Tuscanini Olive Oil, for drizzling
salt, for seasoning
pepper, for seasoning
2 14-ounce (400-gram) packages Beleaves Riced Cauliflower
2 tablespoons oil
1 teaspoon salt
3 tablespoons kosher l’Pesach imitation soy sauce
1–2 tablespoons sriracha sauce
4 tablespoons Gefen Mayonnaise
1 avocado, sliced
roasted seaweed, cut into matchsticks
French-fried onions, for garnish (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place salmon on a baking sheet lined with Gefen Parchment Paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 25 minutes. Remove from oven and allow to cool. Transfer salmon to a bowl and flake it with a fork.
While the salmon is cooking, prepare the cauliflower rice: In a large frying pan, heat the oil. Add the cauliflower and sauté until lightly brown. Add one teaspoon salt and stir. Remove from heat and transfer to a bowl.
Add flaked salmon, soy sauce, sriracha, and mayonnaise. Mix together with a fork, mashing the salmon as you mix. Serve with slices of avocado and pieces of roasted seaweed. Garnish with French-fried onions, if desired.
Styling and Photography by Sina Mizrahi
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