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.
- 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)
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