Claypot Salmon and “Rice”
Serves 215 mins prep30 mins cook
My cleansing take on a comforting Japanese classic. I was so surprised how great this turned out in the cast iron, I’m going to invest in a real clay pot soon, the original slow cooker!
0 servings
What you need
Instructions
Preheat oven to 450. Marinate salmon in tamari, oil, rice vinegar, roast for 15-20 min. Let cool. In a large cast iron pan, heat oil, add garlic, ginger, onion and veggies. Sauté until soft, add cauliflower rice, tamari, and sauté until cauli is slightly browned. Mash roasted salmon with fork, stir into pan until well combined. Season as needed. Cover, let steam for about 10 min. While rice is cooking, add oil to new pan, and chili crisp, fry two eggs sunny side up. Transfer rice to plates and top with egg and sliced scallion or shiso leaf. Enjoy!View original recipe