| 9 | 20 | 414 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 2 tbsp | Ghee (or butter) |
| 454 gm | Cauliflower crumbles/rice |
| 100 gm | Green onion |
| 2 tbsp | Coconut aminos, Coconut Secret (or gluten-free tamari) |
| 2 tbsp | Avocado oil (refined) |
| 681 gm | Atlantic salmon, wild (with skin on) |
| 2 tsp | Chinese five-spice powder |
| 2 tsp | Sesame seeds |
| 1 tsp | Salt and pepper (season to your taste) |
Melt the ghee in a medium frying pan on medium heat, add the scallion and cauliflower “rice”, combine well then add the tamari sauce. Mix together well and allow to cook through for 8-10 mins, stirring frequently be careful not to burn.
Meanwhile, drizzle the avocado oil over the salmon fillets and rub in the chinese five spice.
Place the salmon into a large frying pan over a medium-high heat, skin side down, and cook for 5 minutes
Carefully turn over the salmon and cook for an additional 2-3 minutes
Serve up each salmon fillet on a bed of cauliflower rice
Sprinkle with the sesame seeds & enjoy!
| Meat | 1.9 |
| Vegetables | 2.6 |
