1/2 head cauliflower, pulsed into cauliflower rice (you can use a whole cauliflower head or frozen if easier)
3 tbsp olive or coconut oil
1 tsp curry powder/ground turmeric
1/4 cup tamari sauce
1 tsp Dijon mustard
1 tsp sesame oil
1 tsp honey or maple syrup (optional)
1 tbsp sesame seeds
Toasted black and white Sesame Seeds
Preheat oven to 400.
Line a baking tray and add chopped Brussels sprouts. Coat with 1 tbsp oil and season with salt. Add to oven and roast for 20 minutes.
Meanwhile, make marinade by combining all ingredients in a bowl and whisking until combined.
Remove Brussels sprouts after 20 minutes and add salmon fillets to the baking tray. Spoon marinade over salmon fillets and return to oven for a further 13-15 minutes, or until salmon is cooked to your liking.
Whilst salmon is cooking, heat a pan over medium-high heat and add 1 tbsp oil. Add kale and sauté until wilted (2-3 minutes). Remove from pan and set aside.
Heat remaining oil in pan and add cauliflower rice. Season with 1 tsp curry powder and salt and sauté until cooked (2-3 minutes).
Remove salmon and Brussels sprouts from oven and serve into two bowls. Add sautéed kale and cauliflower rice to bowls.