Salmon Teriyaki with Cauliflower Rice
Nutrition per serving
| Calories | 225 kcal |
| Protein | 29.4 g |
| Carbs | 15.8 g |
| Fats | 5.1 g |
| Saturated Fat | 0.9 g |
| Monounsaturated Fat | 1.4 g |
| Polyunsaturated Fat | 0.9 g |
| Sugars | 4.8 g |
| Fiber | 4.5 g |
| Sodium | 2,653 mg |
Ingredients
| Sherry (Vinegar) | |
| Garlic | |
| Splenda | |
| Ginger | |
| Cauliflower | |
| Soy Sauce (tamari) | |
| Salmon Fillets |
Preparation
1. Crush the garlic
2. In a bowl, combine the vinegar, splenda, garlic, ginger and soy sauce. Mix well.
3. Place the cauliflower in a food processor and process until the texture resembles rice.
Cooking
1. Grill or bake the salmon until done to your liking.
2. Steam the cauliflower rice until soft, about 3 minutes.
3. Serve the salmon and cauliflower rice on a plate and drizzle over the sauce.