Chestnut Free Paleo Thai Basil Ginger Salmon Bowls
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the glaze
- ¼ cup coconut aminos
- 2 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp arrowroot starch
- ½ tsp red pepper flakes
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 tbsp avocado oil
- ¼ tsp fine sea salt
For serving
- 1 cup fresh thai basil leaves, loosely packed
- 1 english cucumber, thinly sliced
- 2 tbsp sesame seeds
- 4 lime wedges
- 2 scallions (green tops only), thinly sliced (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a paste.
- 2
Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt, spread into an even layer, and cook undisturbed for 3 minutes, then stir and cook for another 2–3 minutes until the cauliflower is just tender and lightly golden at the edges. Transfer to a bowl and cover loosely to keep warm.
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