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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This healthy salmon recipe with purple cabbage, avocadoes, and cauliflower rice makes a filling chametz-free meal.
1 and 1/2 pounds salmon, skinned and cut into 1-inch cubes
2 and 1/2 tablespoons oil, such as Gefen Cottonseed Oil, divided
3 tablespoons lemon juice
2 teaspoons Gefen Honey
1 teaspoon paprika
1/2 teaspoon black pepper or red pepper flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 and 1/2 tablespoons oil, such as Gefen Cottonseed Oil
2 cloves garlic, chopped
12 ounces Beleaves Frozen Riced Cauliflower
1 tablespoon lemon juice
1/4 teaspoon salt
pinch of black pepper
1 bag purple cabbage
1 tablespoon oil, such as Gefen Cottonseed Oil
2 tablespoons lemon juice
1/2 teaspoon salt
1 large ripe avocado
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 avocado, sliced
Place salmon in a bowl and coat with one tablespoon oil. Add remaining salmon ingredients and stir to combine. Set aside to marinate.
Add olive oil and garlic to a skillet. Sauté until garlic is fragrant.
Add cauliflower rice and cook, stirring every minute or so for six to 10 minutes or until the cauliflower rice starts to turn golden. Remove from skillet and set aside.
Wipe the skillet with a napkin. Add one and a half tablespoons oil and heat over medium-high heat. Add salmon (don’t overcrowd the pan; you can do two batches if necessary) and sear for two to three minutes or until nice and brown. Flip and cook for another two to three minutes or until brown and fully cooked.
Place cabbage in a bowl. Add oil, lemon juice, and salt. Mix to combine.
Mash the avocado. Add lemon juice, garlic powder, onion powder, and salt. Mix until combined and creamy. Add a little water or more lemon juice if needed for a pourable consistency.
Plate cauliflower rice and red cabbage. Top with the salmon cubes and sliced avocado. Drizzle avocado sauce on top.
Styling and photography by Chay Berger
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