Salmon Salad Romaine Boats
Salmon Salad Romaine Boats 🎣🥬 1 filet sock eye salmon 2 tbsp olive oil 1 tsp toasted sesame oil 1 tbsp maple syrup 1/2 tsp garlic powder Salt/pepper 1 cup frozen cauliflower rice 2 tbsp vegan mayo 1 tbsp mustard 2 stalks celery, chopped Fresh cilantro, chopped Juice 1/2 lemon Romaine leaves, rinsed and patted dry Optional, hot sauce Preheat oven to 450. On a parchment lined baking sheet, add cauliflower rice, top with salmon skin facing down. Add seasoning, syrup and oil and bake for 20 min until done. Let cool. Meanwhile chop celery and cilantro, remove salmon from skin and mash flesh into bowl with cilantro and celery. Add vegan mayo, mustard, seasoning and mix well. Spoon Cauli rice into romaine leaves. Top with salmon salad and hot sauce. Enjoy!
What you need
Instructions
Preheat oven to 450°F. On a parchment lined baking sheet, add cauliflower rice, then top with salmon skin facing down. Add seasoning, maple syrup, and olive oil to the salmon and cauliflower rice. Bake for 20 minutes until the salmon is cooked through. Let cool. Meanwhile, chop celery and fresh cilantro. Once salmon is cool enough to handle, remove it from the skin and mash the flesh into a bowl with the chopped cilantro and celery. Add vegan mayo, mustard, and additional seasoning (salt/pepper) and mix well. Spoon the baked cauliflower rice into individual romaine leaves. Top each romaine boat with the salmon salad and an optional drizzle of hot sauce. Enjoy!View original recipe