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


 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


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.

Wild Alaskan Salmon Poached in Organic Apple Cider Vinegar

Serves: 2

Preparation Time: 15 minutes

Cook Time: 10  minutes


  •  2 Fillets of Wild Alaskan Sockeye Salmon
  • ½ tsp. Braggs Apple cider vinegar
  • 2 tbsp. Water
  • ¼ tsp. Himalayan salt
  • ½ tsp. Garlic powder
  • ½ tsp. Onion Powder
  • ½ tsp. Oregano
  • ¼ tsp. Basil
  • ¼ tsp. Black Pepper
  • 1 small bunch of cilantro
  • ½ cup of cherry tomatoes
  • 1 small bunch of Mesclun lettuce
  • ½ Avocado
  • 1 small radish (optional)
  • 1 tbsp. Olive oil


Wash both salmon fillets and pat dry with paper towel. Next, season the fillets with salt, black pepper, garlic powder, onion powder, oregano, and basil. Then, add apple cider vinegar and water to pan on low heat. When the mixture begins to simmer, add the fillets to pan skin side down. Place cover on top of pan and let the fillets cook for about 7 minutes.

For the salad, rinse the Mesclun lettuce, cilantro and cherry tomatoes. Chop the cilantro into small pieces and the cherry tomatoes into halves. Add all ingredients to a salad bowl. Season the salad with garlic powder, salt, and black pepper. Add olive oil and mix well. Arrange the salad onto plates and place fillets on top of salad. Chop avocado, sprinkle with salt, and place on top of fillets. Dinner is served.