Wild Caught Garlic Ginger Salmon

This baked wild caught salmon was so vibrantly beautiful in colour and even more delicious with the addition of a few ingredients.  Served atop a bed of simple roasted Cauliflower “Rice”.  I will write a separate post on the “how to” for the Cauliflower “Rice”-Find it HERE

FullSizeRender-27Ingredients (for the Salmon)

1 lb piece of fresh wild caught salmon

2 cloves fresh garlic, finely chopped

2 inch piece of fresh ginger, finely chopped

1 Tbsp Sesame Oil

1 Tbsp Naked Coconuts Soy Free Seasoning Sauce

1/2 Tsp Sea Salt

1/2 Tbsp White Pepper

  Toppings after Cooking:  Green Onion, Sesame Seeds

I always chop all my ingredients before starting any recipe.  I find things so much faster and smoother this way!

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Please note that the fish and the cauliflower “rice” will both be cooking at 450 degrees at the same time.  I suggest that you prep the salmon first and allow it to marinate while you prep the “rice”.

1.  Preheat Oven to 450 degrees.  Line a baking sheet with aluminum foil and grease.  Place salmon on the foil.

2.  Combine sesame oil, salt, white pepper, and soy free seasoning sauce in a small bowl.

3.  Sautee garlic and ginger in a little bit of the sesame oil mixture from #2 until fragrant.  (a few minutes)

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4.  Rub garlic and ginger into the salmon. Coat salmon with the remaining sesame oil mixture.  Allow to marinate while you prep your cauliflower.

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5.  Once Cauliflower is ready to bake, place both the fish and cauliflower in the preheated oven for 5 minutes.

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6.  After the 5 minutes, remove cauliflower and stir around.  Place bake in the oven and set the timer for another 5-8 minutes.  Your fish should flake at this time (be careful not to overcook) and your “rice” should be warmed through.  It all depends on the thickness of your piece of fish.

7.  Serve baked salmon on a bed of Cauliflower “Rice” and sprinkle with Green onion and sesame seeds.

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