This high protein, low-carb meal is sure to be a enjoyed! Use the air fryer or stove top to prepare this Salmon Cauliflower Rice Bowl.
Ingredients:
2 tbsps Coconut Aminos (divided)
1 1/2 tsps Raw Honey
1 Garlic (clove, minced)
1/2 tsp Sea Salt (divided)
12 ozs Salmon Fillet (skinless, cut into large
cubes)
1 tsp Extra Virgin Olive Oil
2 cups Cauliflower Rice
1 Carrot (medium, julienned)
1/3 Cucumber (medium, julienned)
2 stalks Green Onion (chopped)
Directions:
1. Preheat the air fryer to 400°F (205°C).
2. In a bowl, whisk together the coconut aminos, honey, garlic, and half of the sea salt. Add
the salmon and stir well.
3. Add the salmon cubes into the air fryer basket and cook for about eight to ten minutes or
until cooked through, flipping halfway.
4. Meanwhile, heat the oil in a pan over medium heat. Add the cauliflower rice and cook
until tender, about three to five minutes. Season with the remaining salt.
5. Divide the cauliflower rice, salmon, carrots, and cucumbers evenly between bowls. Top
with green onions and enjoy!
Notes: Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 2 1/4 cups.
More Flavor
Add ginger to the salmon marinade. Let the salmon sit in the marinade for 30-60 minutes.
No Air Fryer
Cook the salmon in oven or on the stove top instead.
Download the recipe: