Thai Salmon with Coconut-Lime Cauliflower Rice and Bok Choy

Pan-seared salmon fillets in a light and fragrant Thai coconut-lime sauce, served with quick cauliflower rice and steamed bok choy for a complete, flavorful, and low-carb meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Medium
• Cost: $11.22/serving

Dietary

• Low-Carb
• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Keto
• Low-Sugar
• High-Protein

Tags

• quick
• healthy

Ingredients

• 2 salmon fillets (skin on or off)
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.5 cup light coconut milk
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 0.5 teaspoon fresh ginger (grated)
• 1 clove garlic (minced)
• 1 pinch red pepper flakes
• 10 ounce riced cauliflower
• 0.5 lime (thinly sliced)
• 0.25 cup fresh cilantro (chopped)
• 4 bok choys (small, halved lengthwise)

Instructions

1. Pat salmon fillets dry and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. In a small bowl, whisk together the light coconut milk, 1 tablespoon of lime juice, fish sauce, grated fresh ginger, minced garlic, and an optional pinch of red pepper flakes to create the sauce.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork. Remove salmon from skillet and set aside.
3. In the same skillet, add the halved bok choy with a splash of water, cover, and steam for 3-5 minutes until tender-crisp. Remove from skillet and set aside.
4. In the same skillet, add the riced cauliflower. Sauté for 3-5 minutes until tender. Stir in a splash of the prepared coconut-lime sauce to infuse flavor into the cauliflower rice.
5. Pour the remaining coconut-lime sauce into the skillet and bring to a gentle simmer for 1-2 minutes to thicken slightly.
6. Serve the cooked salmon fillets over the coconut-lime cauliflower rice, alongside the steamed bok choy. Spoon extra sauce over the salmon and garnish with fresh cilantro and lime slices, if desired.

Notes

Taste the sauce and adjust seasonings (more lime for tang, more fish sauce for umami, or a pinch of sugar for sweetness) to your preference.

Nutrition (per serving)

• Calories: 495
• Protein: 42.5 g
• Carbohydrates: 10 g
• Fat: 34 g
• Fiber: 4 g
• Sodium: 598 mg
• Saturated Fat: 8 g
• Sugar: 1 g
• Cholesterol: 110 mg