Bart's Recipes
Squeeze the organic lemon wedge over the wild salmon fillet. Rub the fish on both sides with a pinch of Celtic sea salt and some black pepper. Let it sit for a moment so the flavours can infuse.
Divide the tablespoon of unrefined coconut oil between two frying pans and heat over medium-high heat. Place the seasoned salmon in the first pan and cook the fish approximately three to four minutes per side until done.
At the same time, add the cauliflower rice to the second pan. Add the teaspoon of turmeric and half a teaspoon of ginger powder. Stir everything well and cook the cauliflower rice until just tender, about five minutes. Add the steamed broccoli to the pan and warm through briefly.
Scoop the golden turmeric cauliflower rice onto a plate and place the cooked salmon fillet on top. Arrange the warm steamed broccoli neatly alongside and serve immediately.
