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Salmon, Veggie, and Carrot-Ginger Bowl

This dish is a light, yet filling, flavorful meal. I used my so-good-you-could-drink-it Tara's Carrot-Ginger Dressing as the saucy drizzle, leaving the salty sweet teriyaki glaze for the baked salmon. Zucchini noodles, crunchy cucumbers, and creamy avocado compete as the shining stars next to the quick-cooking salmon.

Servings 4
Author Tara Teaspoon


  • 2 cups cauliflower rice, fresh or frozen Cooked according to package
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons light brown sugar
  • ¼ teaspoon garlic powder
  • ½ teaspoon sesame oil
  • 1 16-ounce salmon filet, cut into 4 pieces
  • 2 medium zucchini spiralized or sliced
  • 2 Persian cucumbers halved and thinly sliced
  • 1 medium ripe avocado pitted and sliced
  • 1 recipe Tara's Carrot-Ginger Dressing prepared
  • Chopped cilantro
  • Toasted sesame seeds black or white

Tara's Carrot-Ginger Dressing

  • tablespoons fresh ginger peeled and chopped
  • 1 ½ cups carrots (approx. 4 medium) peeled and cut into pieces
  • ½ small yellow onion roughly chopped
  • ½ cup rice vinegar
  • 2 tablespoons ponzu
  • 1 teaspoon sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon granulated sugar
  • ¼ cup water
  • ½ cup avocado oil


  1. Cook cauliflower rice according to package directions. When done, set aside and keep warm.

  2. Heat broiler to high and place rack 4 to 6 inches from the element. Line a bak­ing sheet or broiler pan with foil.
  3. While rice cooks, in a small bowl, mix together the soy sauce, brown sugar, garlic powder, and sesame oil until the sugar is dissolved.
  4. Dip the salmon pieces in the soy sauce mixture and place on prepared pan. Broil 2 minutes, and then brush with more sauce. Rotate pan and broil 2 minutes more. Repeat brushing, and then rotate pan again, and broil a final 1 to 2 minutes, until salmon is cooked to medium (145°F on an instant-read thermometer). Remove and set aside.
  5. Assemble bowls by dividing cauliflower rice among four bowls; top with zucchini noo­dles, cucumber, and avocado. Break salmon into pieces and add, then drizzle with Tara's Carrot-Ginger Dressing and top with cilantro and sesame seeds.

Tara's Carrot-Ginger Dressing

  1. In a powerful blender, combine all ingredients except the oil. Blend until very smooth.
  2. Whisk in the oil or pulse in blender for just 2 seconds. Mixing the oil too much will change the color and texture of the dressing. Serve immediately or store in an airtight container in the refrigerator up to 2 weeks.