Name: Gut-Healing Salmon & Cauliflower Rice Bowl Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2
Ingredients: 2 salmon fillets organic; 10 Brussels sprouts halved; 1 bunch kale washed shredded; 1/2 cauliflower head; 3 tbs olive oil; 1 tsp curry powder; 1 pinch Himalayan pink salt; 1/4 cup tamari sauce; 1 tsp Dijon mustard; 1 tsp honey; 1 tbs sesame seeds

by Jess Sepel Last updated on 03/04/2022

Eating a wholefood diet filled with probiotics and anti-inflammatory foods is key for optimal gut health, and this bowl will help you do just that. Gluten and dairy-free, this bowl will soothe your digestive system with turmeric and the anti-inflammatory power of salmon. It’s filled with nutrients and fibre (so important for feeding those healthy bacteria) from the kale, and the cauliflower and Brussels sprouts contain liver detoxifying enzymes. Not to mention, it tastes incredible. - Jess Sepel

Ingredients

2 salmon fillets organic
10 Brussels sprouts halved
1 bunch kale washed shredded
1/2 cauliflower head
3 tbs olive oil
1 tsp curry powder
1 pinch Himalayan pink salt

Marinade

1/4 cup tamari sauce
1 tsp Dijon mustard
1 tsp honey
1 tbs sesame seeds

Method

Step 1

Preheat oven to 180°C.
Step 2

Line a baking tray and add chopped Brussels sprouts. Coat with 1 tbs oil and season with salt. Roast in the oven for 20 minutes.
Step 3

Meanwhile, make marinade by combining the tamari sauce, Dijon mustard, honey and sesame seeds in a bowl. Whisk until combined.
Step 4

Remove the Brussels sprouts after 20 minutes and add the salmon fillets to the baking tray. Spoon the marinade over the salmon fillets and return the tray to the oven for a further 13-15 minutes, or until the salmon is cooked to your liking.
Step 5

While the salmon is cooking, heat 1 tbs of olive oil in a pan over medium-high heat. Add the kale and sauté until wilted (2-3 minutes). Remove the kale from the pan and set aside.
Step 6

Heat the remaining oil in the pan and add the cauliflower rice. Season with 1 tsp of curry powder and salt and sauté until cooked (2-3 minutes).
Step 7

Remove the salmon and the Brussels sprouts from the oven and divide into two bowls. Add the sautéed kale and cauliflower rice to the bowls and serve.