Coconut Aminos and Honey Glazed Sockeye Salmon Alongside Cauliflower “Rice” and Organic Salad

If you haven’t already noticed, Alaskan salmon is one of my favorite foods. Seriously, I could eat it everyday, and sometimes that’s exactly what I do…for however long my supply lasts. I usually order bulk from Vital Choice Seafood. Their salmon is extremely fresh and the quality is amazing. For fellow salmon lovers, here’s another recipe for you.

Serves 2

Prep Time: 15 minutes

Cook Time: 20 minutes



Ingredients:

 For Salmon:

  • 2 fillets of Wild Alaskan Sockeye Salmon
  • ¼ tsp. sea salt
  • 2 tsp. coconut aminos
  • ½ tsp. raw organic honey
  • 1 tbsp. organic unrefined coconut oil

For Cauliflower Rice:

  • 1 large square of cheesecloth
  • 1 head of cauliflower
  • ¼ tsp. salt
  • 3 tsps. coconut aminos
  • ¼ tsp. black pepper
  • 3 carrots
  • ½ red bell pepper
  • ½ yellow onion
  • 1 small zucchini
  • 3 cloves of garlic
  • 1 tsp. organic unrefined coconut oil

For Salad:

  • organic romaine lettuce
  • ¼ cup organic cherry tomatoes
  • 1 small organic cucumber
  • 1 tbsp. olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. garlic powder
  • ¼ tsp. basil powder
  • 1/2 lemon
  • ¼ tsp. black pepper

Directions:

Preheat oven to 325F. Wash salmon and pat dry. Next, spread honey and then coconut aminos onto both fillets. Sprinkle with salt. Arrange fillets into baking dish and place  dish into oven. Baste fillets with honey and coconut aminos at 4 minute intervals. Bake for a total of about 12 minutes. Fillets will flake when cooked.

For the salad, wash the romaine lettuce, cherry tomatoes, and cucumber. Chop the cucumber and cherry tomatoes. Add all ingredients to a salad bowl. Season the salad with garlic powder, onion powder, salt, black pepper, and basil. Add olive oil, squeeze juice of half of a lemon, and mix well.

For the cauliflower “rice,” place one head of cauliflower into food processor. Process cauliflower until it turns into fine pieces resembling grains of rice. Remove cauliflower from food processor and place in cheesecloth. Squeeze until all the excess water is removed. Place into a bowl and let sit while you prepare the rest of the ingredients. You might have to squeeze the cauliflower into cheesecloth once more if you notice water in the bowl. Chop onions, garlic, red pepper, zucchini and carrots. Add coconut oil to pan at medium heat. Once the coconut oil gets hot, add onions and carrots. When the carrots soften, add garlic and red pepper. Sprinkle with salt and black pepper. Once the veggies are sautéed for about 7 to 8 minutes, add cauliflower “rice” and coconut aminos. Sauté until cauliflower is cooked through.

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