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29May, 24
Clean Food Love
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Salmon Cauli-Rice Bowls

Dive into perfectly seasoned tender-crispy salmon bites combined with the refreshing crunch of cucumber, all atop a bed of fluffy fried cauliflower rice. It’s an excellent blend of protein, healthy fats, and veggies that will leave you feeling nourished and satisfied.

Each bite is a beautiful balance of flavor and texture, with the savory seasoned salmon, cool crisp cucumber, and lemony cauliflower rice all coming together in a bowl you’ll want to enjoy for lunch or dinner on the regular!

It will leave you hooked and craving more!

🐟Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!


You can use precut cauliflower rice to make this even quicker!

This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.

1 head of cauliflower is equal to about 4 cups of cauliflower rice.

OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.

Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

🍋 ALWAYS use freshly squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes?

Of course, we do!

Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!


Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavors only get better the next day! I would recommend storing these in the fridge 2-3 days max.

4 servings


  • 1 lb. skinless salmon filets, cut into 1-inch cubes
  • 1 Tbsp smoked paprika
  • 1 Tbsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 2 Tbsps avocado oil or olive oil, divided
  • 4 cups cauliflower rice
  • 1 large lemon, zest and juice, divided
  • sea salt and ground pepper, to taste
  • 1/4 cup chopped fresh dill, divided
  • 1 English cucumber, thinly sliced


In a small bowl whisk your smoked paprika, oregano, garlic powder, onion powder, and sea salt until combined.

Blot your salmon lightly with a paper towel to remove excess moisture.

Slice your salmon into even cubes as shown and place it in a shallow dish. Sprinkle the salmon with your seasoning blend then rub well to coat.

Preheat your air fryer to 390 degrees f. Air fry your salmon for 8 minutes, or just until golden and flaky throughout, shaking the basket halfway.

Heat 1 Tablespoon of the oil in a large skillet and stir-fry your cauliflower rice, stirring frequently, for about 5 minutes.

Season with sea salt, pepper, lemon zest and half of the lemon juice and half of the fresh dill. Set aside.

Thinly slice your cucumber and place in a bowl. Drizzle with the remaining fresh lemon juice, olive oil and dill; Stir to coat and combine well.

Divide your cauliflower rice equally among 4 bowls then add your marinated sliced cucumbers.

Add your air fried salmon and garnish with additional fresh dill and a lemon wedge if desired.


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