Paleo Caribbean Baked Salmon Plantain Noodle Bowls with Coconut Avocado Sauce

INGREDIENTS

1 tsp

Cumin seeds

8 oz

Zaycon Sockeye Salmon (2 4 oz fillets)

1 tsp

Pineapple juice

tspCoconut Sugar

Salt and pepper

2 cups

Cauliflower (cut into bite sized florets)

1 tbsp

+ 1/2 tsp Coconut oil (divided)

1/2 tsp

Cayenne pepper

Medium green plantain (skins removed and spiralized with the 3mm blade. *)

1/4 cup

avocado (mashed)

1/4 cup

Light coconut milk

1/2 tsp

Garlic (minced)

1/2 tsp

Ginger (minced)

1/2 cup

Crushed pineapple (excess moisture squeezed out.)

1 tbsp

Toasted coconut flakes

Cilantro