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Salmon Bowls with Ginger Garlic Dressing and Cauliflower Rice Recipe

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3.9 from 5 reviews

This Salmon Bowl recipe is a quick and healthy dinner option that takes just 20 minutes to prepare. Featuring crispy air-fried salmon cubes tossed in a flavorful ginger and garlic dressing, it’s served atop a bed of cauliflower rice with fresh and crunchy vegetables. Perfect for a low carb, diabetic-friendly meal that can be enjoyed warm or cold, the bowl is also gluten free and balanced with protein and fiber-rich ingredients.

Ingredients

Salmon

  • 2 salmon fillets, skin removed and cut into 1 inch cubes (4-6 oz per fillet)

Marinade & Dressing

  • 2 tablespoons olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon flakey sea salt
  • ¼ teaspoon black pepper

Bowl

  • 2 bags frozen cauliflower rice (200g / 2 cups when water removed)
  • 3 oz Tenderstem broccoli (80g)
  • 2 oz green beans (60g)
  • ½ avocado, sliced (90g)
  • ⅓ cup cucumber, sliced (60g)
  • ½ yellow pepper, sliced (50g)

To Serve

  • 2 spring onions, sliced (15g)
  • 1 tablespoon coriander/cilantro, finely chopped
  • ¼ teaspoon sesame seeds (black or white)
  • ¼ cup sugar free pickled onions (optional)
  • 1 tablespoon mayonnaise, drizzled (optional)

Instructions

  1. Prepare the dressing: In a small bowl, combine olive oil, grated ginger, minced garlic, smoked paprika, lime juice, flakey sea salt, and black pepper. Mix well to form the flavorful marinade and dressing.
  2. Marinate the salmon: Pat the salmon cubes dry with kitchen paper to ensure crispiness. Toss the salmon pieces with half of the prepared dressing to coat evenly.
  3. Air fry salmon and veggies: Preheat the air fryer to 180°C (350°F). Place the salmon cubes in the air fryer basket and cook for 6 minutes. Spray the Tenderstem broccoli and green beans lightly with oil, add them to the basket, and air fry for an additional 2 minutes. The salmon should be crispy, and the vegetables tender yet crisp.
  4. Cook the cauliflower rice: While the salmon cooks, microwave the frozen cauliflower rice on high for 4 minutes, or alternatively steam it until softened. Allow it to cool slightly, then use a muslin cloth or clean kitchen towel to squeeze out excess water. Optionally, toss with a drizzle of olive oil and a pinch of salt for added flavor.
  5. Assemble the bowl: Place the drained cauliflower rice in serving bowls as the base. Arrange sections of air-fried salmon, broccoli, green beans, sliced cucumber, yellow pepper, and avocado on top neatly.
  6. Garnish and serve: Sprinkle sliced spring onions, chopped coriander, and sesame seeds over the bowls. Drizzle the remaining dressing on top, and if desired, add sugar-free pickled onions and a drizzle of mayonnaise. Serve warm or enjoy cold.

Notes

  • The recipe provides approximately 7.6g net carbs per serving (excluding optional mayonnaise and pickled onions).
  • This makes 2 generous servings but can be divided into 3 smaller portions if preferred.
  • The salmon used in this recipe weighed about 13oz (370g) total.
  • You can prepare the bowls up to a day ahead and enjoy them cold, making it great for meal prep.
  • The assembled bowls stay fresh in the refrigerator for up to 2 days.

Find it online: https://cookedbysarah.com/salmon-bowls-with-ginger-garlic-dressing-and-cauliflower-rice-recipe/