Rice Cookers Recipes

Cauliflower Creamed Rice with Seared Salmon

Zojirushi Recipe – Cauliflower Creamed Rice with Seared Salmon

In this recipe, creamed cauliflower is mixed into cooked rice to create a wonderfully velvety textured rice that is a great accompaniment to any main dish. In this recipe, it is paired with seared salmon gently flavored with lemon and thyme to enjoy the natural flavor of the salmon.


            	Cauliflower Creamed Rice with Seared Salmon  Ingredients

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

  • 2 cups (rice measuring cup) long grain white rice
  • Water to fill to water level 2 for “LONG GRAIN WHITE,” or 2-1/2 cups (rice measuring cup)
  • 1/2 tsp. salt

To Prepare Separately:

  • 1 medium head cauliflower, cut into florets
  • 4 fresh garlic cloves, peeled
  • 2 large shallots, peeled
  • 1 Tbsp. whole butter
  • 1/2 tsp. salt
  • 1 Tbsp. fresh thyme leaves
  • 1/2 tsp. ground black pepper
  • 1 lb. (4-6 slices) fresh salmon fillets, sliced 1/2” thick
  • 1 tsp. fresh lemon zest
  • 1/2 tsp. fresh thyme
  • Salt and pepper to taste
  • 1 Tbsp. olive oil to sear salmon

              Cauliflower Creamed Rice with Seared Salmon Step 1
1

Sprinkle lemon zest, thyme, salt and pepper over salmon and allow to come to room temperature while other ingredients are prepared.


              Cauliflower Creamed Rice with Seared Salmon Step 2
2

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan. Add water to the corresponding water level for “LONG GRAIN WHITE,” or as listed in the ingredients, along with salt. Cook the rice using the “LONG GRAIN WHITE” (if available), or the “MIXED” setting.


              Cauliflower Creamed Rice with Seared Salmon Step 3
3

While rice is cooking, bring a large pot of salted water to boil and cook cauliflower, shallots and garlic until tender and drain. While still hot, place them into a blender, add butter, and puree until thick and smooth.


              Cauliflower Creamed Rice with Seared Salmon Step 4
4

Remove cauliflower puree from blender and place in large mixing bowl, and stir in thyme and black pepper using a wooden spoon or plastic spatula. Cover bowl with plastic wrap or aluminum foil and keep hot until rice is cooked.


              Cauliflower Creamed Rice with Seared Salmon Step 5
5

When rice completes cooking, fold hot rice into cauliflower mixture, cover and continue to hold hot until salmon is cooked.


              Cauliflower Creamed Rice with Seared Salmon Step 6
6

Heat olive oil in a sauté pan large enough to comfortably hold the salmon, and sear for about 1 minute on each side—enough so that salmon is cooked through and has a golden brown crust on the exterior.


              Cauliflower Creamed Rice with Seared Salmon Step 7
7

When salmon has cooked, place portions of rice-cauliflower mixture in individual serving plates with salmon filets on top. Garnish finished plate by sprinkling threads of lemon zest over salmon. Serve at once, while still hot.


              Cauliflower Creamed Rice with Seared Salmon Step 8
8

You may serve your favorite vegetable on the side of the plate, shown here with steamed and browned cauliflower.

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