Pan-Fried Salmon Cauliflower Rice w/ Sea Buckthorn Berry Oil

salmon cauliflower rice blog


i) Grilled Salmon

  • 1 Organic Salmon
  • 1 tablespoon Simply Natural Organic Olive Oil
  • 1/4 teaspoon Salt 
  • 1/4 teaspoon Black Pepper

ii) Cauliflower Rice

  • 1 ZENXIN Organic Cauliflower, chopped into bite-sized pieces
  • 1/4 ZENXIN Organic Carrot, cut into small cubes
  • 1 tablespoon Simply Natural Organic Extra Virgin Olive Oil
  • 1/2 ZENXIN Organic Garlic, minced 
  • 1/2 ZENXIN Organic Onion, chopped
  • Simply Natural Organic Sea Buckthorn Berry Oil

Calories: 393
Carbohydrate: 12g
Protein: 30g
Fat: 24g


Substitute your usual white rice with cauliflower which is lower in calories and higher content of fibre, vitamins and minerals, and be part of your weight management journey. Healthy fatty acids such as Omega 3 in salmon can help to reduce inflammation, and promote heart health.

i) Grilled Salmon

  1. Rub the salmon with olive oil, salt and pepper. Marinate for about 10 minutes. 
  2. Heat the frying pan. Pan-fry the salmon with the skin side facing towards the pan. 
  3. Cook for about 4 minutes until it turns golden brown. 
  4. Flip the salmon and cook for 5 to 10 minutes until it feels firm to touch and has a crispy skin.
  5. Transfer the cooked salmon to a plate. Set aside.

ii) Cauliflower Rice 

  1. Heat the frying pan with olive oil on medium heat.
  2. Add chopped garlic and onions into the frying pan. Stir fry until fragrant.
  3. Add chopped cauliflower and stir fry for about 3 to 5 minutes. 
  4. Season with salt and pepper.
  5. Assemble pan-fried salmon and cooked cauliflower on a plate, and add a few drops of Sea Buckthorn Berry Oil.
  6. Enjoy the organic goodness!


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