Salmon & Cauliflower Rice Bowl

Eating a wholefood diet that is filled with probiotics and anti-inflammatory foods is essential in optimizing your gut health. This bowl is gluten and dairy-free, filled with nutrients and fibre to soothe your digestive system while tasting delicious.

Serves: 1

Preparation time: 10 minutes

Cooking time: 50 minutes

Difficulty: Easy

Ingredients:

• 1 Organic salmon fillets
• 5 Brussels sprouts (halved)
• 1/2  bunch of kale (washed, finely chopped)
• 1/4 Cauliflower head
• 1 1/2  tbsp olive oil
• 1/2 tsp curry powder
• 1/2 pinch Himalayan pink salt

For the Marinade:

• 40ml tamari sauce
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tbsp sesame seeds

Method:

1. Preheat the oven to 180°C
2. Line a baking tray with parchment paper, then add halved Brussels sprouts. Coat with oil and season with salt. Cook for 20 minutes in the oven. 
3. While Brussels sprouts are cooking, make marinade by combining the tamari sauce, Dijon mustard, honey and sesame seeds in a bowl. Mix to combine. 
4. After 20 minutes, remove Brussels sprouts, and add the salmon to the baking tray. Spoon the marinade over the fillet and return tray to the oven for a further 13-15 minutes (or until salmon is cooked to your liking)
5. While the salmon is cooking, heat 1bs of olive oil in a pan over medium-high heat. Saute the kale for 2-3 minutes, or until wilten. Remove from the pan and set aside. 
6. Heat the remaining oil in the pan and add the cauliflower rice. Season with 1 tsp of curry powder and salt and saute for 2-3 minutes or until cooked through. 
7. Remove salmon and brussels sprouts from the oven. To serve add all ingredients to a bowl.

Cooking tips:

• Pulse the cauliflower to create cauliflower rice
• Can replace olive oil with coconut oil

Glucology was born in Sydney Australia. Our mission is to help improve the lives of people living with diabetes by providing the best possible support products and information.  

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