Cauliflower Salmon Bowl
10
Minutes
Prep Time
20
Minutes
Cooking Time
30
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- 3 Tbsp. Garlic Butter
- Salt and pepper to taste
Salmon
- 1-2 Lbs. Skinless Salmon, cubed
- ¼ Cup Dijon Mustard
- 4 garlic cloves, minced
- 1 Lemon, juice
- ½ Tsp. Paprika
- ½ Tsp. Salt
Clementine Avocado Salsa
- ¼ Cup Harvest Fresh Shallots, diced
- 2 Clementine’s, peeled
- 1 Avocado, diced
- ¼ Cup cilantro, minced
- ½ Jalapeno, minced
- 2 Tbsp. Honey
- 1 Tsp. orange Juice and little orange zest
- Salt to taste
Directions
- For Salmon: Preheat the oven to 400 degrees. Line a baking sheet with foil
- In a small dish, add Dijon mustard, garlic, lemon juice, paprika and salt, mix until all combined. Brush sauce over salmon, until coated.
- Bake for 15 minutes, until cooked and broil for just a few minutes, until golden brown.
- For Salsa: Add salsa ingredients in a bowl, and mix until all combined
- For Cauliflower Rice: In a skillet, heat 2 Tbsp. garlic butter, Riced Cauliflower, salt, and pepper to taste, sauté for 5 minutes.
- For assembly: Transfer Cauliflower rice to a bowl, add salmon and top with Salsa and ready to serve.
What You Need
