2 salmon fillets
2 large garlic cloves, finely chopped
1-inch ginger, finely chopped
1.5 cups cauliflower rice
1.5 cups frozen corn, carrots, and beans
5 tbsp soy sauce (substitute Tamari for GF)
2 tbsp mirin (Japanese rice wine)
1 tbsp honey
3-4 tbsp coconut milk (optional)
Chives, for garnish
In a pan over medium heat, pour olive oil. Add garlic and ginger and sauté for 1 minute until they start browning. Then, add the salmon fillets and cook through, about 4-5 minutes on each side until the exterior is charred and the interior is cooked through (but not dried out). While the salmon is cooking, add 3 tbsp of soy sauce, 1 tbsp of mirin, and ½ tbsp of honey and mix everything together around the pan. Take the fillets out of the pan and into a plate, leaving behind the garlic and ginger.
Use the same pan – there is no need to wash anything out! Now, add the cauliflower and vegetables. Add the remaining ingredients (2 tbsp soy sauce, 1 tbsp of mirin, ½ tbsp honey) directly on top and mix them through making sure everything is coated evenly. Add the coconut milk if you want the stir-fry to be a little creamy – a little bit goes a long way!
To plate, add the cauli stir-fry, place the salmon on top, and garnish with chives. Enjoy!