This healthy salmon recipe with purple cabbage, avocadoes, and cauliflower rice makes a filling chametz-free meal.

Yield: 4–6 servings

Ingredients:

Salmon:

1.5 lb. salmon, skinned and cut into 1” cubes

2½ tablespoons oil, divided

3 tablespoons lemon juice

2 teaspoons honey

1 teaspoon paprika

½ teaspoon black pepper or red pepper flakes

½ teaspoon salt

½ teaspoon garlic powder

Cauliflower rice:

1½ tablespoons oil

2 cloves garlic, chopped

1 12-oz. bag frozen riced cauliflower

1 tablespoon lemon juice

¼ teaspoon salt

Pinch of black pepper

Purple cabbage:

1 bag purple cabbage

1 tablespoon oil

2 tablespoons lemon juice

½ teaspoon salt

Avocado sauce (or use store-bought guacamole):

1 large ripe avocado

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

1 avocado, sliced, for garnish

Directions:

Place salmon in a bowl and coat with 1 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 6–10 minutes or until the cauliflower rice starts to turn golden. Remove from skillet and set aside.

Wipe the skillet with a napkin. Add 1½ tablespoons oil and heat over medium-high heat. Add salmon (don’t overcrowd the pan; you can do 2 batches if necessary) and sear for 2–3 minutes or until nice and brown. Flip and cook for another 2–3 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.

To assemble: Plate cauliflower rice and red cabbage. Top with the salmon cubes and sliced avocado. Drizzle avocado sauce on top.