Recipes Ingredients Seafood Recipes Salmon Recipes Wild Salmon with Edamame-Cauliflower Rice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 55 mins Servings: 4 In this healthy, one-pot dinner of Wild Salmon with Edamame-Cauliflower Rice, the oven does all the work. After 15 minutes of prep, the salmon roasts on top of a bed of cauliflower rice and edamame. Ingredients 1 large head cauliflower, trimmed, cored, and cut into florets ¼ cup extra-virgin olive oil 2 scallions, thinly sliced Kosher salt and freshly ground pepper 4 wild-salmon fillets (each 6 ounces) 1 cup frozen shelled edamame ⅓ cup chopped cilantro leaves Lime wedges, for serving Directions Preheat oven to 425 degrees. Working in batches, pulse cauliflower in a food processor until finely chopped but not pureed. (You should have about 6 cups.) Toss with 3 tablespoons oil and half of scallions on a rimmed baking sheet. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes. Drizzle fish with remaining 1 tablespoon oil; season with salt and pepper. Nestle into cauliflower mixture and sprinkle with edamame. Roast until fish is just cooked through, about 8 minutes. Sprinkle with remaining scallions and cilantro. Squeeze lime wedges over top; serve. Kate Mathis Rate it Print