Make this recipe if you want to add some spice and healthy brain loving fats to your fish dish. Always source quality sun-dried tomatoes that are not soaked in vegetable oils. I like to buy sun-dried tomatoes that are not in any oil such as Absolute Organic, and soak them myself, in olive oil, apple cider vinegar and himalayan salt. This healthy rice is a delicious change from straight cauliflower rice and is a great way to get more vegetables into your day.

Ingredients
1/4 cup sun-dried tomatoes, chopped
1/4 cup jalepenos (optional)
1/4 cup green or black olives, pitted and chopped
2 wild caught salmon or trout fillets
1/2 large cauliflower head, chopped into chunks
1/4 cup shredded eggplant
1/2 brown onion, chopped roughly
1/2 green zucchini, grated
1-2 tbsp coconut oil
2 tsp himalayan salt
1 tsp ground black pepper
1 tsp turmeric powder
1 tsp dried thyme
1 tsp olive oil

Method

• Preheat oven to 200 degrees.
• In a food processor or small blender, process sun-dried tomatoes, olives, jalepenos and 1 tsp salt until smooth and creamy.
• Scoop mixture on top of salmon fillet and place fillets on baking tray lined with baking paper. Bake for 20 minutes. Depending on fillet thickness and taste.
• In food processor, process cauliflower, onion and zucchini until the mixture resembles rice. I use the powerful Nutriboost Bullet blender.
• Heat coconut oil in a medium frying pan, add the cauliflower rice, shredded eggplant, 1 tsp salt, turmeric and thyme. Cook for 5-10 minutes stirring occasionally.
• You may need to add more coconut oil if the rice sticks to the pan.
• Serve cauliflower and eggplant rice with salmon fillets and enjoy.

Serves 2