Salmon & Cauliflower Rice Bowl

Ingredients

• Chum salmon

  Fish, raw

  2 fillet or 796g

• Brussels sprouts

  Raw

  12 sprout or 228g

• Kale

  Raw

  4 cup, chopped or 268g

• Cauliflower

  Raw

  ½ head large or 420g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Curry powder

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Tahini

  Dips and Spreads - Wegmans

  ⅓ tblsp or 5g

Directions

1. Preheat oven to 350°F. 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. Meanwhile, make marinade by combining all ingredients in a bowl and whisking until combined. 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. 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. 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). Remove salmon and Brussels sprouts from oven and divide into two bowls. Add sautéed kale and cauliflower rice to bowls.

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