Today’s weekend lunch is this Wild Salmon Bite Bowl with a fresh bright slaw and shiitake cauliflower rice. It took some steps and is most def a weekend prep lunch. Serves 1.

INGREDIENTS:

Salmon:
1 (8-10oz) fillet of wild caught salmon, cubed
¼ cup coconut aminos
⅛ tsp JF Spicy Salt
Fresh ginger, grated
1 garlic clove, minced
½ jalapeño, deseeded and diced fine
Sesame seeds
A squeeze of fresh lemon

Shiitake Cauliflower Rice:
Olive oil (I like Kyoord)
1 (24oz) bag cauliflower rice
½ white onion, diced
1 garlic clove, minced
½ jalapeño, deseeded and diced fine
Fresh ginger, grated
Shiitake mushrooms, sliced
JF Spicy Salt, to taste
Garlic coconut aminos, to taste (I like Coconut Secret)  

Slaw:
Purple cabbage, shredded on the mandoline
Green cabbage, shredded on the mandoline
Carrots, diced
Green onion, sliced on the diagonal
Black and white sesame seeds
½ jalapeño, deseeded and diced fine
Hot cherry peppers, sliced
Cilantro, coarsely chopped
A squeeze of fresh lime
A touch of JF Simple Mustard Vinaigrette

TOPPINGS:

Green onion, sliced on the diagonal
Avocado, sliced
Sriracha (I like Yellowbird) 

PROCESS:

Salmon
Preheat the oven to 350º. In a small bowl, add your coconut aminos, JF Spicy Salt, grated ginger, garlic, jalapeño, sesame seeds, and fresh lemon. Whisk to combine.

Over a parchment-lined baking sheet, toss the cubed salmon in that marinade; coat well on all sides. Convection roast until slightly browned and crisp on the exterior. When they’re nearly done set the oven to broil for a more caramelized bite. After, remove from the heat and set aside to cool before assembling in our bowl. 

Shiitake Cauliflower Rice
In a large sauté pan, begin to warm the olive oil. Once it shimmers, add in your cauliflower rice, white onion, garlic,  jalapeño, ginger, and shiitake mushrooms. Work in the coconut aminos and season with JF Spicy Salt. Don’t rush the cooking process here, let this brown and slightly crisp on the exterior. Once you’ve reached your desired cook, remove from the heat and set aside before assembling in our bowl. 

Slaw
In a large bowl, using the green and purple cabbage as our base, begin to build your slaw. Layer in the carrot, green onion, sesame seeds,  jalapeño, hot cherry peppers, and cilantro. Toss in my JF Simple Mustard Vinaigrette and a squeeze of fresh lime juice. Set aside before assembling in our bowl. 

Wild Salmon Bite Bowl
Using the Shiitake Cauliflower Rice as a base, layer over our slaw and salmon bites. Top with sliced green onion, avocado, and sriracha. Enjoy!