Paleo Nordic Salmon Bowl with Cauliflower Rice and Dill Sauce

Allergens

Fish (salmon), dairy (Greek yogurt or coconut yogurt for Paleo option)

Ingredients

• 2 salmon fillets (6 oz each)
• 1 medium
• sized cauliflower, grated or riced
• 1/4 cup dill sauce (see recipe below)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup baby spinach
• Salt and pepper to taste 4. Dill Sauce Ingredients:
• 1/2 cup plain Greek yogurt or coconut yogurt for Paleo option
• 2 tbsp fresh dill, finely chopped
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions

1. Step 1: Prepare the cauliflower rice by grating or ricing the head of cauliflower. Set aside. Step 2: In a pan over medium heat, cook the cauliflower rice for about 5 minutes until tender. Season with salt and pepper to taste. Step 3: Season salmon fillets with salt and pepper, then place them on a lined baking sheet or grill pan. Bake in the oven at 400°F (200°C) or grill for about 15 minutes until cooked through. Step 4: In a bowl, mix together Greek yogurt or coconut yogurt, dill, garlic, salt, and pepper to create the dill sauce. Step 5: Assemble the salmon bowls by layering cauliflower rice, salmon fillets, cherry tomatoes, baby spinach, and a generous dollop of dill sauce.

Chef’s Insight

The key to this dish is balance - from the flavors and textures to the visual appeal.

Notes

For a more authentic Nordic touch, use wild-caught Alaskan salmon.