Caribbean Baked Salmon Plantain Noodle Bowls With Coconut Avocado Sauce
Ingredients
- 1 teaspoon cumin seeds
- 8 ounces sockeye salmon (2 4-ounce fillets)
- 1 teaspoon pineapple juice
- 2 teaspoons coconut sugar
- salt and pepper
- 2 cups cauliflower ( cut into bite-sized florets)
- 1 tablespoon + 1/2 teaspoon coconut oil (divided)
- 1/2 teaspoon cayenne pepper
- 1 medium green plantain (skins removed and spiralized with the 3-millimeter blade. )
- 1/4 cup avocado (mashed)
- 1/4 cup light coconut milk
- 1/2 teaspoon garlic (minced)
- 1/2 teaspoon ginger (minced)
- 1/2 cup crushed pineapple (excess moisture squeezed out.)
- 1 tablespoon toasted coconut flakes
- cilantro
Instructions
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