Sprinkle lemon zest, thyme, salt and pepper over salmon and allow to come to room temperature while other ingredients are prepared.
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.
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.
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.
When rice completes cooking, fold hot rice into cauliflower mixture, cover and continue to hold hot until salmon is cooked.
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.
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.
You may serve your favorite vegetable on the side of the plate, shown here with steamed and browned cauliflower.