Cauliflower Rice Salmon Bowl with Feta Yogurt Dip

Ever since the creation of cauliflower rice STEAMER BAGS I have been having a lot of fun creating “rice” dishes can be made super quickly and don’t have the high carbohdyrate content of actual rice.

Even brown rice is very carb rich. Also, because of the “swelling” nature that rice does when in liquid, it can have this same swelling effect in the small post-op pouch making rice either uncomfortable or just fills you up temporarily but increasing your hunger later. Carbs are so rude.

I love this recipe when I use FRESH salmon. It barely needs any seasoning at all and the flavor is simple and yet wonderful. I really love this meal.

I’ve never had great luck with frozen salmon. However, you CAN take a fresh piece of salmon and freeze it yourself, then thaw and cook later. This method of buying fresh and then freezing tends to maintain the flavor quality compared to buying packaged, frozen salmon fillets. That’s my two cents 😉

NOTE: For a Dairy Free version of this recipe, click here!

Try these baked Salmon Cakes next!

Cauliflower Rice Salmon Bowl with Feta Yogurt Dip

Course: Main Dish

Cuisine: Greek, Oven Baked

Servings: 4 servings

Calories: 215kcal

Author: Steph Wagner

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Ingredients

Cauliflower Rice Bowl

• 12-16 oz pre-seasoned salmon fillet look for less than 8 grams carbohydrates per serving or season on your own
• 1 (12 oz) bag frozen riced cauliflower
• 2 tsp fresh dill
• 16 slices cucumber
• 1/8 tsp garlic powder
• 1/4 cup reduced fat feta cheese crumbles

Yogurt Dip

• 1/2 cup 0% fat, plain Greek yogurt
• 1 tsp fresh dill
• 1/3 cup chopped cucumber
• 1/4 tsp each sea salt and black pepper

Get Recipe Ingredients

Instructions

• Heat oven and cook salmon per package instructions.
• Meanwhile, cook cauliflower in microwave per package instructions. Remove from bag and place in a bowl. Add 2 tsp fresh dill and garlic powder. Toss and cover; refrigerate.
• Remove salmon from oven, allow to cool slightly. Divide into four portions.
• Combine ingredients for yogurt dip together: yogurt, dill, cucumber and salt and pepper.
• For plating: Add seasoned riced cauliflower to each plate. Add 4 slices cucumber, salmon, feta and 2 tbsp yogurt dip. Garnish with a pinch more fresh dill and serve.

Nutrition

Serving: 3oz | Calories: 215kcal | Carbohydrates: 5g | Protein: 30g | Fat: 7g