Teriyaki Salmon with Cauliflower Rice

Ingredients

• 2 Tbsp soy sauce (lowest sodium available)
• 1 Tbsp water
• 1 Tbsp dry sherry or 1 Tbsp balsamic vinegar
• 1 Tbsp toasted sesame oil
• 1 large garlic clove, minced or 1 tsp bottled minced garlic
• 1 tsp minced peeled gingerroot (1 2-inch piece)
• 1 tsp white vinegar
• 1/2 tsp low-calorie sweetener
• 4 6-oz wild salmon fillets, skin discarded
• 1 2-lb head cauliflower, coarsely chopped
• 1/2 medium onion, peeled and coarsely chopped
• 1 tsp canola or corn oil
• 1/8 tsp salt
• 1 cup chopped fresh cilantro
• 1 tsp sesame seeds
• 2 medium green onions, finely chopped

Directions

In an ovenproof 8-inch square pan, whisk together the soy sauce, water, sherry, sesame oil, garlic, gingerroot, vinegar and sweetener. Add the fish, turning to coat. Cover and refrigerate for at least 1 hour or up to 24 hours, turning occasionally. (Turn just once if you’re refrigerating for only 1 hour.)

Put the cauliflower and onion in a large bowl. Stir to combine.

Transfer a small amount of the cauliflower mixture to a food processor or blender. Pulse until the mixture resembles couscous. (The key to achieving the right consistency is not overloading the food processor.) Transfer each batch of the processed mixture to a medium bowl until the rice is made. Cover and refrigerate until the fish is ready to bake.

When the fish has marinated, remove the pan from the refrigerator. Preheat the oven to 450˚F.

Bake the fish and marinade for 10 to 12 minutes (depending on the thickness), or until the desired doneness, turning once halfway through. Remove from the oven. Transfer the fish to a baking sheet. Increase the heat to broil or turn on the broiler. Broil the fish for 2 to 4 minutes until browned on the outside, turning halfway through.

Meanwhile, in a large nonstick saucepan, heat the canola oil over medium-high heat, swirling to coat the bottom. Add the cauliflower mixture. Stir in the salt. Cook for 5 to 6 minutes, or until the cauliflower is tender, stirring frequently. Remove from the heat.

Stir in the cilantro. Transfer the cauliflower mixture to a platter.

Using a spatula, place the fish fillets on the cauliflower mixture.

Spoon the sauce from the baking pan over the fish. Sprinkle the sesame seeds and green onions over the sauce.