Gut-Healing Salmon & Cauliflower Rice Bowl

Photo: Jessica Sepel

Serves 2
Ingredients

• 2 salmon fillets, sustainably sourced or organic
• 10 to 12 Brussels sprouts, chopped in half
• 1 bunch kale, washed and shredded
• ½ head cauliflower, pulsed into cauliflower rice (you can use a whole cauliflower head if you wish)
• 3 tablespoons olive or coconut oil
• 1 teaspoon curry powder
• Himalayan salt

For marinade

• ¼ cup tamari sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (optional)
• 1 tablespoon sesame seeds

Method

1. Preheat oven to 350°F.
2. Line a baking tray and add chopped Brussels sprouts. Coat with 1 tablespoon oil and season with salt. Add to oven and roast for 20 minutes.
3. Meanwhile, make marinade by combining all ingredients in a bowl and whisking until combined.
4. Remove Brussels sprouts after 20 minutes and add salmon fillets to the baking tray. Spoon marinade over salmon fillets and return to oven for a further 13 to 15 minutes, or until salmon is cooked to your liking.
5. While salmon is cooking, heat a pan over medium-high heat and add 1 tablespoon oil. Add kale and sauté until wilted (2 to 3 minutes). Remove from pan and set aside.
6. Heat remaining oil in pan and add cauliflower rice. Season with 1 teaspoon curry powder and salt and sauté until cooked (2 to 3 minutes).
7. Remove salmon and Brussels sprouts from oven and divide into two bowls. Add sautéed kale and cauliflower rice to bowls.