Honey Ginger Salmon & Vegetables with Cauliflower Fried Rice

It’s no secret that I love all things red meat/ BBQ of any kind; it’s also no secret that I struggle to balance that with healthier vegetable/fish options. I talk about finding balance in my diet all the time, but that’s a task easier said than done because it can be hard to come up with/cook meals that are outside of your comfort zone

One thing I love about Instagram is that it puts you in touch with so many different people with so many different tastes in food! One particular person I’ve gotten a lot of food inspiration from is Elsie, the owner of @WagsBeLike – an Instagram profile that perfectly uses humor to highlight some of the struggles and triumphs that wives/girlfriends in sports (particularly baseball) face. On top of being an excellent comedian, she is also a talented singer and COOK; and one thing she’s a pro at cooking is vegetarian meals – my weak spot.

With a little inspiration from Elsie, I’ve come up with one new meal I definitely want to take with me into the new years because Lord knows a break from red meat and pork ribs is needed ever so often.

Introducing Honey Ginger Salmon & vegetables with Cauliflower Fried Rice.


  •  3-4 oz Salmon Filet
  • 1 1/2 cups of Cauliflower Rice
  • 1/3 cup of Frozen Peas and Carrots
  • 1/8 of finely diced White or Yellow Onions
  • Fresh or Frozen Broccoli Cauliflower Carrot vegetable medley
  • Honey
  • Fresh Ginger
  • Salt
  • Pepper
  • Ginger Powder
  • Chili Powder
  • Garlic Powder
  • Sesame Seed Oil
  • Red Wine Vinegar
  • Soy Sauce
  • Teriyaki Sauce (optional)
  • Sesame Seeds
  • Green Onions


Kitchen Items Needed:

  • Cast iron skillet preferred for salmon, regular frying pan works as well
  • Cast iron wok preferred for cauliflower fried rice, regular frying pan works as well
  • A baking pan to oven roast your vegetables
  • Small bowl to mix your sauces in

Kitchen Prep Needed:

  • Dice your white onion
  • Finely chop your fresh ginger
  • Finely slice your green onion for topping your dish


  1. For our Honey Ginger Oven Roasted Vegetables, it’s best to start with this because it takes the longest to cook. Preheat your oven to 375 F
  2. Place your serving of vegetables in the pan and add in some freshly chopped ginger for flavor. I love ginger, so I like to add in a lot, it depends on what works for your taste
  3. Take 1 tablespoon of sesame seed oil, 1/2 teaspoon of red wine vine vinegar, and a dash of salt, pepper, garlic powder, chili powder, and mix in a small bowl
  4. After mixing, drizzle your sauce on top of your vegetables and rub down with your hands until your veggies are evenly finely coated
  5. Place in oven to bake for about 20 minutes
  6. After 20 minutes, remove from oven, change your oven setting to broil, and finely drizzle honey on top, then use a spoon or fork to mix vegetables around until your veggies are coated with just a touch of honey. DO NOT add too much honey or it won’t roast correctly
  7. Broil for about 5 minutes, at the half way mark, give your vegetables a good shake or mix with a fork to make sure all sides of the vegetables get roasted as well
  8. For our Cauliflower Fried Rice, start with about 3 tablespoons of sesame seed oil in your wok/frying pan and heat up on medium high
  9. Once heated, add in your diced onion and frozen pees and carrots. Cook for about 4-5 minutes or until you can see that your onions have browned a little
  10. After 4-5 minutes, add in your 1 1/2 cup of cauliflower rice and cook that along in your pan with your vegetables. While cooking, add in salt, pepper, and garlic powder for taste. Cook for another 4-5 minutes while mixing it all together
  11. Add in 2 teaspoons of soy sauce and cook for another 3-4 minutes, and then you’re done
  12. For our Salmon (I use skin on, feel free to use skin off) season your salmon first with salt, pepper, and ginger powder
  13. In a small bowl, mix 1 tablespoon of honey, 1 teaspoon of red wine vinegar, 1 tablespoon of soy or teriyaki sauce, and (optional) just a dash more of ginger powder
  14. Place 1-2 tablespoon of sesame seed oil in your cast iron grill pan/frying pan and head up on medium
  15. Place your fillet skin up on the pan, and cook for about 3-4 minutes. If you’re using a cast iron grill pan and want those grill marks, turn the heat up a little to medium high, then cook for 2 minutes with the salmon slanting in 1 diagonal direction, then another 2 minutes slanting in the opposite diagonal direction
  16. Once the top of the salmon has been cooked/seared to your liking, change your heat to medium-low, flip your fillet skin down, and brush your sauce that you made earlier for your salmon on top
  17. Cover your skillet, and let cook for another 2-3 minutes and you’re ready to go
  18. To put it all together, just place your rice in the bowl, throw your salmon on top with your veggies on the side, then sprinkle the top with sesame seed oil and your sliced green onion. (Optional- feel free to drizzle the top with a touch more honey!)





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A lifestyle blogger sharing some of my favorite recipes, adventures, lifestyle habits and thoughts ✨ Instagram- @AnnaO.U Twitter- @AnnaO_U

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