If you're in need of an autoimmune protocol omega-3 fix, I've got a bowl for you. This is a simple salmon bowl filled with cauli-rice and other veggies coated with a ginger honey sauce for the ultimate flavor party. Enjoy!
(makes 2 bowls)
2 salmon filets
1 bag of frozen cauli-rice
Handful of frozen broccoli florets
4 diced carrots
4 diced green onions
¼ cup coconut aminos
1 tbsp avocado oil
1 tbsp honey
½ tsp ground ginger powder
¼ tsp garlic salt
Start by preheating your oven to 350°. While the oven is heating, prepare the salmon by wrapping it in parchment paper and setting it on a baking tray.
Combine the coconut aminos, avocado oil, honey, ginger, and garlic salt in a small mixing bowl and whisk together until well-blended.
Put the salmon in the oven and bake for 12 minutes, or until cooked through.
While the salmon is baking, take a wok or large skillet and add the broccoli and carrots to the wok with a bit of avocado oil for sautéing.
Once softened, add the cauliflower-rice and sauté until heated. Throw in about half the diced green onions and mix together. Then separate into two bowls.
Remove the salmon from the oven and place on top of the cauliflower-rice mixture.
Pour the ginger honey sauce over the salmon and veggies and then garnish with the remaining diced green onion.