Instructions

• In a large ZipLoc bag combine 2 tablespoons hoisin sauce (one of the 2-tablespoon portions), 2 tablespoons soy sauce, juice of 1/2 lime, and 1/2 teaspoon garlic powder. Add the 2 pieces of salmon to the bag, seal, remove excess air, and marinate in the refrigerator for 30 minutes.
• When the salmon has about 15 minutes left to marinate, break the cauliflower into florets. Pulse the florets in a food processor on low speed until they reach a rice- or couscous-like texture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add the processed cauliflower rice, sprinkle with salt to taste, cover, and cook for about 10 minutes, stirring occasionally, until tender. Keep warm.
• While the cauliflower cooks (or during the remaining marinating time), prepare the produce: spiralize, ribbon, or julienne the 1 large carrot; dice the avocado; and chop the green parts only of the 2 scallions. Set aside.
• Preheat the oven broiler on high and move the oven rack to the top position. Line a baking sheet with foil.
• Remove the salmon from the marinade and discard the marinade. Place the salmon pieces skin-side down on the prepared baking sheet. If desired, gently pat the tops dry with a paper towel.
• Use the remaining 2 tablespoons hoisin sauce as a glaze: spread about 1 tablespoon evenly over the top of each salmon piece. Sprinkle sesame seeds to taste over the glazed salmon.
• Broil the salmon on the top rack for 10–12 minutes, or until the salmon flakes easily with a fork and is cooked to your preferred doneness (time will vary with thickness). Monitor closely to avoid burning the glaze.
• Assemble bowls: divide the cauliflower rice between bowls, top with carrot, diced avocado, and scallions, then place a glazed salmon piece on each bowl. Serve immediately with lime wedges and extra hoisin sauce if desired.