GLAZED HOISIN AND SESAME SALMON BOWL

INGREDIENTS:

2 pieces (or one larger piece) fresh salmon

1/2 head cauliflower

1 tbsp. olive oil

Salt to taste

2 tbsp. hoisin sauce

Sesame seeds to taste

MARINADE:

2 tbsp. hoisin sauce

2 tbsp. soy sauce

Juice of 1/2 lime

1/2 teaspoon garlic powder

FOR SERVING:

1 large carrot spiralized (or ribboned or julienned)

1 avocado diced

2 scallions chopped (green parts only)

Lime wedges

Extra hoisin sauce (optional)

DIRECTIONS:

Add the marinade ingredients to a large ZipLoc bag along with the salmon. Marinate for 30 minutes.

When salmon is about half way through marinating, you can start to prepare the other ingredients. To make the cauliflower rice: add cauliflower florets to a food processor and process on low speed until it reaches the consistency of rice or couscous. Add to a skillet on medium heat with olive oil and a bit of salt. Cook, covered, for about 10 minutes (stir occasionally) or until it reaches your desired tenderness.

Start to prep the carrot, avocado, and scallions. You can finish prepping them while the salmon cooks.

To cook the salmon, turn your oven broiler on high and move the rack to the top. Line a baking sheet with foil for easy clean-up. Take the salmon pieces out of the marinade and discard it. Add about 1 tablespoon of hoisin sauce to the top of each piece of salmon (spread on evenly with a spoon), and then sprinkle each piece of fish with sesame seeds. Broil the salmon for 10-12 minutes or until it flakes easily with a fork. Timing really depends on the thickness of the fish, so be careful not to overcook it.

Once the salmon is cooked, assemble the bowls and enjoy immediately. Serve with lime wedges and extra hoisin sauce if desired.