Pan Seared Salmon and Sazon Cauliflower Rice

I love cooking on Sundays!  It's the one day of the week that the whole family is home and we tend to cook something together.  Food has been a bonding agent for hundreds of years.  The trick these days is to use the right kinds of foods to not only bring families together, but to heal the body as well.

Now that my husband and I have both finished our rounds of HCG, it is important to transition properly.  Phase 3 of HCG is basically a keto based diet.  We are still not eating sugar or flour, and we're watching our caloric intake daily to make sure there aren't any gains past 2 pounds.  It is very common to still lose weight during this phase.

For this recipe, the ingredients are:

Wild caught salmon

Ghee

Avocado Oil

1 head of fresh cauliflower

Yellow, Red, Orange and Green Peppers, diced

Diced sweet onion

Rice vinegar

Fresh Broccoli

Sea salt

Pepper

Cajun seasoning

Garlic powder

Prepare:

Now, I don't measure at all when cooking. I measure when baking though. So please use your judgment when preparing. 

Wash and cut your cauliflower into florets. (no need to cut them small, just cut off the stalk).  Then put in a food processor and pulse for a few seconds until it looks like "rice."  Don't over pulse.  Heat avocado oil in the skillet and add your onions and peppers.  Season your veggies.  Then add riced cauliflower in the skillet and stir.  Once it begins to reach the desired doneness, add your riced vinegar (maybe a tsp) and your favorite seasonings.  Add the sazon, stir.  Lastly, add the broccoli.  (You don't want that to be overdone).  Turn off the heat and set aside.

Next, clean and skin salmon and pat dry.  Heat a non stick skillet to medium and add a TBS of Ghee.  While that's getting hot, add your seasonings to both sides of the salmon.  Then sear til desired doneness on both sides.  Enjoy!