This flavorful, nourishing recipe is a fan favorite, from my AhealthierU app for clients in my program! 

Perfectly seasoned salmon with a miso glaze, served over light and zesty cilantro cauliflower “rice”—this dish is packed with protein, healthy fats, and tons of flavor. 

Plus, it’s super easy to make!

Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4
Ingredients:

• 2 tablespoons white gluten-free miso paste
• 1 tablespoon, plus 1 teaspoon fresh ginger, grated
• 2 teaspoons brown rice vinegar, divided
• 1 teaspoon red pepper flakes
• 16 ounces wild salmon
• 1 tablespoon grape seed oil
• 1 head cauliflower
• 2 teaspoons tamari
• 2 cloves garlic, minced
• 3 tablespoons cilantro, chopped
• 1 tablespoon sesame seeds
• ½  avocado, sliced 8 ways

Directions:

1. Place oven rack in center and preheat oven to 425 degrees.

2. Whisk miso, 1 tablespoon ginger, 1 tablespoon vinegar and 1 teaspoon sesame oil. Mix in red pepper flakes.

3. Place salmon, skin–side down on a parchment-lined baking sheet. Spread miso glaze over salmon and coat thoroughly.

4. Roast for about 20 minutes or until fish flakes out ( or internal temperature reaches 140 degrees).

5. While fish cooks, grate cauliflower into “rice.”

6. Heat oil over medium-high heat. Add cauliflower and cook about 1 mintue. In the tamari, stir the remaining giniger, vinegar, and sesame oil, and cook for another 2 minutes. Stir in garlic and cook for another minute.

7. Turn heat off and mix in 2 tablespoon cilantro.

8. Please a cup of “rice” on 4 plaes. Serve salmon over rice.

9. Garnish with sesame seeds and avocado slices.