|30 min||0 min||4|
|567 gm||Atlantic salmon,wild, boneless|
|2 tbsp||Red curry paste|
|1 1/2 cup||Coconut cream|
|1/2 cup||Cilantro (coriander)|
|1 tbsp||Tamari, gluten free, reduced sodium (or use coconut aminos - paleo)|
|1 tbsp||Lime juice (fresh)|
|1 medium head||Cauliflower|
1. Preheat the oven to 400F and lightly grease a 9x13 inch baking dish. Season the fish with sea salt and pepper and place into the baking dish.
2. In a small bowl whisk together the coconut cream, curry paste, cilantro, tamari or soy sauce and lime juice. Pour it over the fish. Bake for 20-30 minutes or until the fish is cooked through.
3. To make the cauliflower rice, add the florets to a food processor and pulse until the texture resembles rice or couscous. Transfer to a large skillet over medium heat. Add the sea salt and cook, covered for a 3 minutes.
is a great source of protein and Omega 3 fatty acids!