Seared Salmon with Cauliflower Creamed Rice

AuthorHungry PandaCategoryDifficultyIntermediate

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

To cook in rice cooker
 2 cups (rice measuring cup) long grain white rice
 2 ½ cups (rice measuring cup) water
 ½ tsp salt
To prepare separately
 1 medium head cauliflower, cut into florets
 4 4 fresh garlic cloves, peeled
 2 4 fresh garlic cloves, peeled 2 large shallots, peeled
 1 tbsp whole butter
 ½ tsp salt
 1 tbsp fresh thyme leaves
 ½ tsp black ground pepper
 1 lb (4-6 slices) fresh salmon fillets, sliced 1/2” thick
 1 tsp fresh lemon zest
 ½ tsp fresh thyme
 1 pinch salt
 1 pinch pepper
 1 tbsp olive oil to sear the salmon

1

Sprinkle lemon zest, thyme, salt and pepper over salmon and allow to come to room temperature while other ingredients are prepared.

2

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan. Measure the water using the same measuring cup, and add to the inner cooking pan along with salt. Cook the rice using the “Mixed Rice” setting.

3

While rice is cooking, bring a large pot of salted water to boil and cook cauliflower, shallots and garlic until tender and drain. While still hot, place them into a blender, add butter, and puree until thick and smooth.

4

Remove cauliflower puree from blender and place in large mixing bowl, and stir in thyme and black pepper using a wooden spoon or plastic spatula. Cover bowl with plastic wrap or aluminum foil and keep hot until rice is cooked.

5

When rice completes cooking, fold hot rice into cauliflower mixture, cover and continue to hold hot until salmon is cooked.

6

Season salmon fillets on both sides with salt, pepper and fresh thyme. Heat olive oil in a sauté pan large enough to comfortably hold the salmon, and sear for about 1 minute on each side—enough so that salmon is cooked through and has a golden brown crust on the exterior.

7

When salmon has cooked, place portions of rice-cauliflower mixture in individual serving plates with salmon filets on top. Garnish finished plate by sprinkling threads of lemon zest over salmon. Serve at once, while still hot.

8

You may serve your favorite vegetable on the side of the plate, shown here with steamed and browned cauliflower. Source: Zojirushi America Corporation

Ingredients

To cook in rice cooker
 2 cups (rice measuring cup) long grain white rice
 2 ½ cups (rice measuring cup) water
 ½ tsp salt
To prepare separately
 1 medium head cauliflower, cut into florets
 4 4 fresh garlic cloves, peeled
 2 4 fresh garlic cloves, peeled 2 large shallots, peeled
 1 tbsp whole butter
 ½ tsp salt
 1 tbsp fresh thyme leaves
 ½ tsp black ground pepper
 1 lb (4-6 slices) fresh salmon fillets, sliced 1/2” thick
 1 tsp fresh lemon zest
 ½ tsp fresh thyme
 1 pinch salt
 1 pinch pepper
 1 tbsp olive oil to sear the salmon

Directions

1

Sprinkle lemon zest, thyme, salt and pepper over salmon and allow to come to room temperature while other ingredients are prepared.

2

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan. Measure the water using the same measuring cup, and add to the inner cooking pan along with salt. Cook the rice using the “Mixed Rice” setting.

3

While rice is cooking, bring a large pot of salted water to boil and cook cauliflower, shallots and garlic until tender and drain. While still hot, place them into a blender, add butter, and puree until thick and smooth.

4

Remove cauliflower puree from blender and place in large mixing bowl, and stir in thyme and black pepper using a wooden spoon or plastic spatula. Cover bowl with plastic wrap or aluminum foil and keep hot until rice is cooked.

5

When rice completes cooking, fold hot rice into cauliflower mixture, cover and continue to hold hot until salmon is cooked.

6

Season salmon fillets on both sides with salt, pepper and fresh thyme. Heat olive oil in a sauté pan large enough to comfortably hold the salmon, and sear for about 1 minute on each side—enough so that salmon is cooked through and has a golden brown crust on the exterior.

7

When salmon has cooked, place portions of rice-cauliflower mixture in individual serving plates with salmon filets on top. Garnish finished plate by sprinkling threads of lemon zest over salmon. Serve at once, while still hot.

8

You may serve your favorite vegetable on the side of the plate, shown here with steamed and browned cauliflower. Source: Zojirushi America Corporation

Seared Salmon with Cauliflower Creamed Rice