CARIBBEAN BAKED SALMON PLANTAIN NOODLE BOWLS WITH COCONUT AVOCADO SAUCE {PALEO}

Plantain noodles are mixed with pineapple,spicy roasted cauliflower,sweet baked

salmon and topped with coconut avocado sauce for a tropical, paleo meal!

· 1 tsp Cumin seeds

· 8 oz Zaycon Sockeye Salmon 2 4 oz fillets

· 1 tsp Pineapple juice

· 2 tspCoconut Sugar

· Salt and pepper

· 2 Cups Cauliflower cut into bite sized florets

· 1 Tbsp + 1/2 tsp Coconut oil divided

· 1/2 tsp Cayenne pepper

· 1 Medium green plantain skins removed

· 1/4 Cup avocado mashed

· 1/4 Cup Light coconut milk

· 1/2 tsp Garlic minced

· 1/2 tsp Ginger minced

· 1/2 Cup Crushed pineapple excess moisture squeezed out.

· 1 Tbsp Toasted coconut flakes

· Cilantro

1. Preheat your broiler to high heat, and align the oven rack so it's about 3 inches

below the broiler. Rub a small baking dish with coconut oil, as well as a small baking sheet.

2. While it preheats,place your cumin seeds into a small pan set over medium heat and cook

stirring constantly, until golden brown and they smell toasted, about 1-

2 minutes. Place onto a cutting board the crush using the bottom of glass

(or use a spice grinder if you're fancy.)

3. Rub the salmon with the pineapple juice. Mix half of the crushed cumin seeds with the

coconut sugar, and then divide the mixture between each fillet and rub in.

Place into the prepared baking dish and season with salt and pepper.