Blackened Salmon

Ingredients:

2 pounds of wild caught salmon fillets (I used skinless salmon, but you can also use the salmon with skin on)

Rub

3 teaspoons of paprika

1 teaspoon garlic powder

1 teaspoon of onion powder

1 teaspoon of cayenne pepper

1 teaspoon of dried thyme

1 teaspoon of dried oregano

Salt and pepper to taste

Avocado oil to cook the salmon in

Cauliflower Rice

1 Large head of cauliflower grated

1/4 cup of nutritional yeast (optional)

1/2 teaspoon of salt

1 teaspoon of cayenne pepper (optional)

1 cup Vegetable broth

2 cloves of minced garlic

2 tablespoons of coconut oil (for sauté)

Cucumber, avocado and lemon (optional)

Directions

Step 1: In a bowl combine paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and oregano and whisk together.

Step 2: Try to cut your Salmon fillet into equal eight-4-ounce pieces (doesn't have to be perfect).  Lightly season the salmon with salt and pepper after cutting it.

Step 3: Use the rub you just whisked together to season both sides of the salmon.

Step 4: Heat up a large pan on medium-high heat and add 2 tablespoons of avocado oil.

Step 5: When the pot is hot add the salmon and sear it for approximately 3 minutes per side until it is browned.  If it is cooking too fast, lower the temperature on your burner.

Step 6: Once the salmon is cooked remove it from the heat. Repeat this until all of your salmon is cooked.

Step 7: Heat up a separate pot on medium-high heat and add your coconut oil.

Step 8: Once the oil is hot add your minced garlic and cook only until fragrant.

Step 9: Quickly add your cauliflower, broth, salt, nutritional yeast (optional), cayenne pepper (optional) and mix.

Step 10: Cook the cauliflower for about 8-10 minutes covered.  Uncover it then cook until all of the broth has evaporated.  Turn off the stove.

Step 11: Enjoy.