Tropical Salmon Bowl

Directions

• Heat cast iron grill** to medium heat on stove.

• In a small bowl mix garlic salt, onion powder, black pepper, avocado oil, and mango coconut tequila sauce until combined. Lightly glaze both sides of the salmon fillet.

• Place salmon on the stove and grill for about 5-6 minutes per side. Set aside.

• In a medium skillet, heat 1 tbsp avocado oil over medium heat. Add zucchini and fry until cooked through. Add cauliflower rice and cook until water from rice is absorbed and rice becomes fluffy. Add in ½ tsp salt & pepper to taste. Lastly, throw in Roma tomatoes and mix until combined. Spread cauliflower mixture over the base of plate, and top with grilled salmon and parsley. (for extra boost of flavor, brush the salmon with more sauce)

•  For an extra side, toss asparagus & Brussel sprouts in 1tsp olive oil, ½ tsp: rosemary flakes, garlic powder, and onion salt. Add vegetables to the cast iron grill and slowly rotate every
  1-2 minutes until fully cooked through.
  ** Substitute: use a gas grill over medium heat/heat coals on grill