| 7 | 30 | 558 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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.
Salmon
is a great source of protein and Omega 3 fatty acids!
| Meat | 1.6 |
| Vegetables | 3.0 |
