Salmon and Avocado Napoleon

Recipe courtesy of Tom Mulzoff, Executive Chef, St. Charles Hospital

Ingredients

• 4 oz salmon portion, boneless & skinless
• 1 each scallion, sliced
• 1/2 tsp garlic, minced
• 1/2 tsp ginger, paste
• 1 tbsp soy sauce, low sodium
• 4 oz cauliflower “rice”
• 1/2 each avocado, fresh
• 2 tbsp cucumber, diced
• 1/2 tsp lime juice, freshly squeezed (about one lime)

Directions

1. Season salmon with ginger, garlic, scallions and (low sodium) soy sauce.
2. Place in a refrigerator and allow to marinate at least 2 hours, or up to overnight.
3. Remove salmon from refrigerator and place on a preheated char broiler.
4. After about 3 minutes, flip and continue cooking an additional 3 minutes (or until an internal temperature of 147 degrees has been reached).
5. Meanwhile, steam cauliflower “rice” until soft and slightly sticky (about 3-4 minutes).
6. In a stainless steel bowl, mash avocado, then add lemon juice and cucumber.

Plating

1. Place a ring mold in the center of a plate, add cooked cauliflower rice and lightly press (dab off excess moisture with a paper towel).
2. Top cauliflower with avocado/cucumber mixture and then remove ring mold.
3. Top with salmon, then garnish and serve.