Glazed Hoisin and Sesame Salmon Bowl

This glazed hoisin and sesame salmon bowl is a delicious low-carb meal idea, served on a bed of cauliflower rice.

I’m loving this salmon! Quickly marinade it, add some more hoisin sauce and some sesame seeds, broil it, and voila! Absolutely delicious.

Make it into a meal with the cauliflower rice, spiralized carrot, creamy avocado, and scallions.

A squeeze of fresh lime juice and extra hoisin sauce (if you want!) makes this even more tasty.

I don’t know about you, but winter is really starting to get to me, so I have been trying harder to bring some light and color into my life through food. Cheerful and healthy meals like this help (temporarily, anyway). I was in Vegas last week, and when we left it was +21C (that’s 70F). When the plane landed here, it was -21C (that’s -6F). Brutal.

So I’m sitting here all grumpy-like since it still hasn’t warmed up much. Apparently this weekend is supposed to be significantly warmer. It better be.

How do you deal with the winter blues? I pop vitamin D pills like they’re candy (jk, one a day) and count down ’til my next vacation. Sigh.

Anyway, I hope you like this low-carb salmon salmon dinner recipe! Hopefully it will cheer you up if winter’s getting to you too! 🙂

Oh, and if cauliflower rice ain’t your thing, by all means substitute with rice-rice.

Made this glazed hoisin and sesame salmon bowl? Leave me a comment below!

Questions? Let me know!

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Hoisin and Sesame Salmon

Quick & easy broiled salmon with an amazing hoisin sauce glaze on a bed of cauliflower rice.

Course Fish entree

Cuisine Asian

Keyword hoisin glazed salmon

Prep Time 15 minutes

Cook Time 22 minutes

Marinade time 30 minutes

Total Time 1 hour 7 minutes

Servings 2

Author Natasha

Ingredients

• 2 pieces (or one larger piece) fresh salmon
• 1/2 head cauliflower
• 1 tablespoon olive oil
• Salt to taste
• 2 tablespoons hoisin sauce
• Sesame seeds to taste

Marinade:

• 2 tablespoons hoisin sauce
• 2 tablespoon soy sauce
• Juice of 1/2 lime
• 1/2 teaspoon garlic powder

For serving:

• 1 large carrot spiralized (or ribboned or julienned)
• 1 avocado diced
• 2 scallions chopped (green parts only)
• Lime wedges
• Extra hoisin sauce (optional)

Instructions

1. Add the marinade ingredients to a large ZipLoc bag along with the salmon. Marinate for 30 minutes.
2. When salmon is about half way through marinating, you can start to prepare the other ingredients. To make the cauliflower rice: add cauliflower florets to a food processor and process on low speed until it reaches the consistency of rice or couscous. Add to a skillet on medium heat with olive oil and a bit of salt. Cook, covered, for about 10 minutes (stir occasionally) or until it reaches your desired tenderness.
3. Start to prep the carrot, avocado, and scallions. You can finish prepping them while the salmon cooks.
4. To cook the salmon, turn your oven broiler on high and move the rack to the top. Line a baking sheet with foil for easy clean-up. Take the salmon pieces out of the marinade and discard it. Add about 1 tablespoon of hoisin sauce to the top of each piece of salmon (spread on evenly with a spoon), and then sprinkle each piece of fish with sesame seeds. Broil the salmon for 10-12 minutes or until it flakes easily with a fork. Timing really depends on the thickness of the fish, so be careful not to overcook it.
5. Once the salmon is cooked, assemble the bowls and enjoy immediately. Serve with lime wedges and extra hoisin sauce if desired.