Sheet Pan Cauliflower Kimchi Fried Rice with Sesame Salmon
Ingredients
For the Salmon
- 4 salmon fillets, about 175 grams/6 ounces each
- 2 tsp/10 ml sesame oil
- ¾ tsp kosher salt or ½ tsp. sea salt
- Heaping ½ tsp. freshly ground pepper medium coarse grind
- 2 tbsp toasted sesame seeds I like a mix of black and white
For the "Fried Rice"
- 4 cups riced cauliflower
- 1 cup shelled frozen edamame beans
- 3 large bok choy cut crosswise into 1-inch pieces (about 237grams or 8 ounces) or 3 handfuls baby spinach
- 1 cup /175 grams/6 ounces prepared kimchi roughly chopped
- 4 king oyster mushrooms sliced lengthwise into 4-5 flat slices in the length and then each slice into 4 julienne slices
- 4 green onions sliced into rounds, keeping whites and green parts separated (see step 3)
- 1 tbsp toasted sesame seeds black and white mixed
- ¼-½ freshly ground pepper
- 1½ tbsp /25 ml coconut aminos or low sodium tamari or soy sauce
- 1 tbsp /15 ml sesame oil 1 tbsp/15 ml neutral oil, grapeseed, sunflower or avocado
- 3 tbsp /45ml neutral oil, grapeseed, sunflower or avocado for the cookie sheet
Instructions
- Line a cookie sheet with foil. Place sheet in the oven as the oven preheats. Preheat oven to 425˚F convection or 450˚F regular.
- Place the fish fillets on a piece of parchment or plate. Drizzle with sesame oil, season with salt and pepper and sprinkle with sesame seeds. Set aside.
- In a large mixing bowl mix together all of the “fried rice” ingredients (from 4 cups of riced cauliflower to 1 tbsp. neutral oil) except for the green parts of the green onion, save those for garnishing the cooked “fried rice”.
- When the oven and cookie sheet has preheated, remove the sheet from the oven. Brush the 3 tbsp. neutral oil all over the sheet.
- Place the four fish fillets on one end of the sheet.
- Empty the bowl with the “fried rice” on the remaining part of the cookie sheet. Place in the oven.
- Cook for 20 minutes.Remove from the oven and sprinkle with the green parts of the green onion.