Baked honey salmon bowl with garlic tahini sauce

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I had no idea what to call this bowl because there’s so much going on. This is the tastiest health conscious creation I’ve made to date. The quinoa cauliflower rice has a very pleasant texture. The cauliflower crunch is addictive. The salmon is simple but that’s exactly what it needed to be in this bowl of complex flavors. The tahini sauce helps everything kind of stick together making it easier to eat. But on a serious note, I could drink the sauce. It’s unreal. Special thanks to my amazing girlfriend Mary for the tahini sauce recipe.

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Making cauliflower rice with my Ninja Professional Plus Kitchen System
Quinoa cauliflower rice
Prepping salmon for the oven
First half of bowl assembly
Second half of bowl assembly


Quinoa cauliflower rice:
1/2 cup quinoa, cooked and cooled
1/2 head of cauliflower, cut into florets
1/4 cup cilantro, roughly chopped
3 tbsp za’atar
2 tbsp extra virgin olive oil
salt to taste

Honey salmon:
Salmon filet
Drizzle of honey
Salt to taste

Garlic tahini sauce:
1/2 cup tahini
2 garlic cloves, minced
Juice from half a lemon
1 tbsp apple cider vinegar
Water to thin the sauce out, about 2 tbsp
Salt to taste

Roasted artichokes:
1 can of quartered artichokes
Extra virgin olive oil

Feta cheese, crumbled
Red onions, thinly sliced
Avocado, sliced
Carrots, thinly sliced on a bias
Lemon wedge
Flaky salt


Quinoa cauliflower rice:
1. Place cauliflower florets in a food processor. Pulse until the cauliflower resembles rice.
2. Mix the riced cauliflower, quinoa, za’atar, cilantro, and olive oil. Season with additional salt to taste. 3. Set the mixture to the side until you’re ready to assemble the bowl.

Honey salmon:
1. Pre heat oven to 350 degrees
2. Place salmon filets on a lined baking sheet. Drizzle with honey then season with salt.
3. Bake salmon for 10 minutes then increase the oven temperature to 450 degrees for about 5-7 minutes or until the salmon is done.
4. Set the salmon to the side to cool slightly until you’re ready to assemble the bowl.

Garlic tahini sauce:
1. Mix the tahini, garlic, lemon juice, apple cider vinegar, salt, and water.
2. Add additional water to adjust the viscosity of the sauce to your liking.

Roasted artichokes:
1. Set oven to broil
2. Drain artichokes then transfer to a lined baking sheet
3. Drizzle with olive oil, season with salt and pepper
4. Broil for 5-7 or until slightly browned

Bowl assembly:
1. Lay down a few scoops of the quinoa cauliflower rice, spread evenly to create a base
2. Place a small handful of carrots on one side of the bowl, then the red onions on the opposite side. Fan out your avocado slices to bridge the gap between the carrots and onions. Then place a small handful of the roasted artichokes near the onions, then a small pile of feta cheese.
3. Place a piece of the honey salmon in the remaining open space. Distribute a handful of pepitas throughout the bowl. Finish the salmon off with flaky salt if desired. Place a lemon wedge near the carrots and avocados.
4. Top everything off with garlic tahini sauce

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