This salmon bowl features a savory two-ingredient sauce made with tahini and coconut aminos, enhancing the flavors of crispy salmon, roasted baby bok choy, and fluffy cauliflower rice.
1: Sauté cauliflower rice with avocado oil and season with garlic powder, ginger powder, onion powder, sea salt, and pepper until browned.
2: Add bone broth, lower the heat, and cover the pan to let the cauliflower rice soak up the broth for a couple of minutes.
3: Lay baby bok choy on a parchment-lined baking tray, spray with avocado oil, drizzle with coconut aminos, and season with salt and pepper.
4: Bake the baby bok choy at 400 degrees for 15 minutes.
5: Drizzle avocado oil on a pan, heat on medium-high, season the salmon with sesame nori seasoning, cook skin-side up for 7-8 minutes, flip, and cook skin-side down for another 7-8 minutes.
6: Plate everything and drizzle with the tahini and coconut aminos sauce.
