• ¼ cup Paleo compliant mayonnaise
  • 1 tbsp fresh lime juice
  • 4 tsp walnut oil, divided
  • ⅛ tsp cayenne pepper
  • ½ lb salmon filet
  • 1 tbsp avocado oil
  • 1 ½ cups cauliflower rice, cooked
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 1 cup chopped pineapple
  • ¼ cup chopped green onion
  • 1 tsp toasted sesame seeds
  1. To make the spicy lime mayo, stir together the mayonnaise, lime juice, 2 teaspoons of walnut oil, and cayenne pepper. Refrigerate until serving.
  2. Remove the skin from the salmon, then slice it into bite sized cubes. Blot the salmon with a paper towel and transfer to a small bowl. Toss with the remaining 2 teaspoons of walnut oil.
  3. Lightly grease a cast iron skillet with avocado oil and heat over medium-high heat for 2 minutes. Add the salmon and sear for 7-8 minutes, turning every 2 minutes for even cooking.
  4. Divide the cooked cauliflower rice and chopped carrots, cucumber, pineapple, and salmon between two bowls. Top with green onion, sesame seeds and drizzle with mayonnaise. Enjoy right away.