Salmon & Spanish Cauliflower “Rice”
(Serves 4)  1-1/2 cups: 227 calories

• 1 large head cauliflower
• 1 pound Wild Alaskan Salmon, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup tomato juice
• 1/4 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Directions

• Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess).
• Toss Salmon  with salt and pepper. In a large skillet, heat oil over medium-high heat; saute Salmon until lightly browned, about 3-5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes.
• Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.

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