Salmon Coconut Cauliflower Stir Fry

*Inspired by Alexandrea Garza

Ingredients

• 3 salmon filets, wild caught

• 3 Cups riced cauliflower

• 2 cups of broccoli

• 1/4 cup snap peas

• 1 bell pepper, chopped

• 1 cup mushrooms

• 2 tbs sesame oil

• 1/3 cup red onion

• 4 tsp of minced ginger

• 2 garlic cloves, chopped finely

• 3/4 cup coconut milk

• 1/2 cup coconut aminos

• 1 tbs apple cider vinegar

• 1/2 tsp salt

• 2 tbs green onion, chopped

• 2 tbs cilantro

• olive oil, or your choice of oil

1. Preheat oven to 425 degrees. In a mixing bowl add 1/2 cup coconut aminos, 1 garlic clove chopped, & 2 tsp minced ginger. Whisk together. Place salmon in oven safe dish, & sprinkle with salt. Pour mixture on top of salmon & bake for 35 minutes.

2. On medium low heat, in a pan add in the cauliflower rice, with your choice of oil & salt and pepper. Cook and stir frequently for 3-5 min. Once cooked remove from skillet.

3. On med high heat, in the same pan broccoli, peppers, mushrooms, & snap peas in sesame oil for 4-5 minutes.

4. Add onions and stir fry 2 minutes. Transfer all veggies to a bowl.

5. In the pan add the 2 tbs ginger and 1 clove garlic minced, cook for 30 seconds.

6. Add in coconut milk, 2 tbsp coconut aminos, apple cider vinegar, with salt & pepper. Bring that to a simmer for 5 minute.

8. Return veggies to pan, reheat for 1 min.

9. Mix all ingredients together. Top with cooked salmon, green onions, & cilantro. Enjoy! For even more heat drizzle with your favorite sriracha!