Mediterranean Cauliflower Rice Bowls with Norwegian Salmon

• Preheat your oven to 400 degrees. Spray salmon filets with avocado oil and sprinkle with salt and pepper. Bake for 10-12 minutes. While the fish is baking…

For cauliflower rice:

• Cook according to package intructions. Toss cooked cauliflower rice in lemon juice and salt. Place the cauliflower rice in the refrigerator to chill.

For Tzatziki sauce:

• Dice the cucumber and then spread it flat (either on a cutting board or pan). Sprinkle it with salt to draw out the water. Let it sit while you make the rest of the sauce. Combine the remaining tzatziki sauce ingredients in a bowl and mix to combine. Return to the cucumber. Add the pieces to a cheesecloth bag (I used a nut-milk bag) or mesh strainer and squeeze as much water out of the cucumber as you can, making them as dry as possible. Add the dried cucumber to the sauce and mix to combine. Set sauce aside in the refrigerator.

For green sauce:

• Combine all of the green sauce ingredients in a food processor and process for about 1 minute, scraping down the sides of the bowl half way through. Set sauce aside.

To build the bowl:

• Divide the cooked and chilled riced cauliflower into four bowls. Then divide the green sauce and tzatziki sauce between the bowls. Add 1/4 cup crumbled feta cheese to each bowl, along with extra sliced cucumbers. Top each bowl off with the baked salmon (or another choice of protein) and enjoy!