Salmon Poke Bowls

For the broccoli:

Preheat the oven to 425 degrees. Trim off the end of the broccoli head and cut the broccoli into 1 inch “tree” pieces. Line a sheet tray with parchment paper and add the trimmed broccoli. Drizzle with olive oil, salt, and pepper and bake for about 25 minutes, or until tender and beginning to char.

Remove from the oven and even distribute the chopped garlic over the broccoli. Return to the oven for 2 minutes. Remove from the oven and squeeze with the juice of ½ -1 lemon.

For the salmon: 

Heat 1-2 tbsp of olive oil on high. Add the salmon filets, skin side up, for about 4-5 minutes without moving. Season with salt and pepper. Carefully flip and cook for another 5 minutes, or until done to your liking (I sometimes just cut the salmon in half to see if it’s light pink all the way through). Season the second side with salt and pepper. Turn off the heat and let rest.

For the cauliflower rice:

Heat a medium pot over medium heat and add frozen cauliflower rice with a splash of liquid (I used chicken broth, but you can use vegetable broth or water). Sauté until the cauliflower has thawed, softened slightly, and all the liquid has been absorbed (about 5-7 minutes). Add grated ginger, pepper and salt. 

For the sauce:

Whisk all the ingredients together. Taste for seasoning.