Ingredients (2 servings)

• 150 g quinoa or rice
• 2 salmon fillets (each 200 g), skin-on
• 1 pinch salt & black pepper
• 1 pinch cayenne pepper
• 2 tbsp coconut, maple or rice syrup
• 2 tbsp warm water
• 3 tsp apple cider vinegar
• 6 tbsp ghee or coconut oil
• 6 cloves garlic
• 150 g French beans
• as needed parsley

Instructions

1. Cook quinoa or rice according to the package instructions.
2. Season the surface of the salmon with salt, black pepper and cayenne pepper and set aside.
3. Steam French beans or cook shortly in boiling water.
4. Mix the syrup, water, apple cider vinegar and a pinch of salt and stir to combine.
5. Chop peeled garlic and parsly.
6. Heat up ghee or coconut oil in a pan on high heat.
7. Pan-fry the salmon, skin side down first, for about 1 minute.
8. Flip the salmon and cook for 1 minute.
9. Turn it over again so the skin side is at the bottom.
10. Add the garlic into the pan, sauté until slightly browned.
11. Add the sauce to the pan, reduce the sauce until it’s sticky.
12. Top the salmon with parsley and serve immediately with quinoa and French beans.

Buddha Bowl with Cauliflower Sauce
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