Caramelised Salmon with Spicy Cucumber Salad

Who said quick dinners can’t do good things for your gut? The salmon’s glazed with a quick Body Glue® marinade—so you're getting a hit of collagen and amino acids with every bite. Cauli rice keeps it low carb, and Great Guts Mayo adds that creamy, tangy finish—with the bonus of bone broth and prebiotics built in.

GF | DF | RSF 
Serves 2 | Ready in under 30 minutes

Ingredients:
For the salmon + cauliflower rice:
1 tbsp Gevity Rx® Bone Broth Body Glue® Natural
¼ cup rice wine vinegar
1 tbsp coconut aminos
1 tbsp fresh ginger, minced
4 garlic cloves, minced
½ lemon, juiced
1 tsp chilli flakes
2 x 150–200g salmon fillets (boneless & skinless)
¼ head cauliflower, finely chopped
2 tbsp Gevity Rx® Great Guts Mayo®
Black pepper, to taste
Olive oil, for cooking
For the spicy cucumber salad:
1 avocado, sliced
2 small Lebanese cucumbers, finely sliced
1 jalapeño, finely sliced
½ cup fresh coriander, chopped
¼ cup spring onions, finely sliced
⅓ cup pomegranate arils
1 lime, juice + zest
1 tsp sea salt

What to do:
1. Make the marinade - In a small bowl, whisk Body Glue® with ¼ cup boiling water until dissolved. Add rice wine vinegar, coconut aminos, ginger, garlic, lemon juice and chilli flakes. Stir to combine.
2. Marinate the salmon - Place the salmon fillets in a shallow dish and pour the marinade over. Let sit for 10–15 minutes to soak up the flavour.
3. Make the cucumber salad - In a large bowl, combine avocado, cucumber, jalapeño, coriander, spring onions and pomegranate arils. Add lime juice, zest and sea salt. Toss gently and set aside.
4. Cook the cauliflower rice - Heat a drizzle of olive oil in a pan over medium heat. Add chopped cauliflower and sauté for 5–7 minutes until soft and lightly golden. Season with a pinch of salt.
5. Cook the salmon - Heat a non-stick pan over medium-high heat. Remove salmon from marinade (reserving the liquid) and place fillets skin-side down. Sear for 2–3 minutes until golden, then flip and cook for another 2 minutes.
6. Caramelise the sauce - Pour the reserved marinade into the pan and let it bubble for 3–4 minutes, reducing and caramelising around the salmon.
7 Assemble your plate -  Spoon cauliflower rice onto plates. Top with spicy cucumber salad and caramelised salmon. Finish with a generous dollop of Great Guts Mayo® and extra coriander or lime juice if desired. Season with black pepper.