A quick and delicious dinner thats totally easy to prep in advance. Pair with cauliflower rice and a clean buffalo sauce for the perfect bite! Serves 1.
2 fillets wild-caught salmon, skin removed and cubed
2 Tbsp raw honey
1 Tbsp coconut aminos
1-2 Tbsp hot sauce (I like Tia Lupita)
2 Tbsp olive oil
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
2 avocados, chopped
2 small Persian cucumbers, chopped
½ jalapeño, deseeded and sliced thin on the mandolin
A handful of cilantro
Olive oil (I like Fancy Peasant)
1 Tbsp lemon juice
1 Tbsp lime juice
½ tsp cumin
Buffalo sauce (I like Primal Kitchen)
Preheat the oven to 450º. In a large bowl add your cubed salmon, honey, coconut aminos, hot sauce, olive oil, JF Spicy Salt, and black pepper. Toss to coat and place on a sheet pan. Bake for 6-8 minutes, until slightly browned and crisp.
Begin to build your salad with the chopped avocado, cucumber, jalapeño, and cilantro. Dress in olive oil, lemon, and lime juice; season with cumin. Toss to coat.
Plate over cauliflower rice, top with the roasted salmon nuggets, season with extra JF Spicy Salt, and drizzle over buffalo sauce for added creaminess.
Recipe adapted from Half-Baked Harvest.