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Monday would be better with this GRILLED SOY-GINGER SALMON with CREAMY COCONUT CAULIFLOWER RICE! I made this bowl last week using a recipe from Weber’s Ultimate Grilling Cookbook. I got the new @webergrills gas-ignited charcoal grill and I’m obsessed. Been grilling a few times a week. I’ve been using their @weberigrill iGrill2 thermometer and its awesome. I typically don’t use a thermometer but it is so helpful on the grill! It actually attaches to an app on your phone and tells you when the food is done! Perfect results! Swipe to see some of the process and my cute grill buddy. They are having a sale for Father’s Day on a whole iGrill bundle…you can check my stories. How was your weekend? Did you grill out this weekend?
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Deets: I used the Plancha Salmon Rice bowl recipe from the cookbook and subbed The jasmine rice with this cauliflower rice and added greens, cabbage, avocado and mango. Salmon: 4 salmon fillets marinated in 1/4 cup tamari soy sauce, 2 tablespoons mirin, 2 tablespoons rice wine, 2 tablespoons coconut sugar, 1 tablespoon grated ginger. Cauliflower rice: 3 cups riced cauliflower cooked in 2/3 cup full fat coconut milk, 1/2 teaspoon garlic powder, salt pepper and 2 tablespoon coconut aminos. •
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