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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!
Hoisin and Sesame Salmon
- 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
- 2 tablespoons hoisin sauce
- 2 tablespoon soy sauce
- Juice of 1/2 lime
- 1/2 teaspoon garlic powder
- 1 large carrot spiralized (or ribboned or julienned)
- 1 avocado diced
- 2 scallions chopped (green parts only)
- Lime wedges
- Extra hoisin sauce (optional)
- Add the marinade ingredients to a large ZipLoc bag along with the salmon. Marinate for 30 minutes.
- 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.
- Start to prep the carrot, avocado, and scallions. You can finish prepping them while the salmon cooks.
- 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.
- Once the salmon is cooked, assemble the bowls and enjoy immediately. Serve with lime wedges and extra hoisin sauce if desired.
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