Styling and photography by Sina Mizrahi

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.

SERVES 4

• 4 salmon fillets, skinless (about 2 lbs/910 g)
• olive oil, for drizzling
• salt and pepper, for seasoning
• 2 14-oz (400-g) pkgs cauliflower rice
• 2 Tbsp oil
• 1 tsp salt
• 3 Tbsp Haddar Imitation Soy Sauce
• 1–2 Tbsp sriracha sauce
• 4 Tbsp mayonnaise
• 1 avocado, sliced
• roasted seaweed, cut into matchsticks
• French-fried onions, for garnish (optional)

Preheat oven to 350°F (175°C).

Place salmon on a baking sheet lined with 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 1 tsp 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.

(Originally featured in Family Table, Issue 789)