Paleo Caribbean Salmon & Plantain Noodle Bowls

1. Preheat broiler to high heat, and position oven rack so it’s about 3 inches below the broiler. Rub a small baking dish with coconut oil, as well as a small baking sheet.
2. While oven preheats, place cumin seeds into a small pan set over medium heat and cook, stirring constantly, until golden brown and they smell toasted, about 1–2 minutes. Place onto a cutting board and crush using the bottom of glass (or use a spice grinder if you’re fancy).
3. Rub salmon with pineapple juice. Mix half of the crushed cumin seeds with coconut sugar, and then divide mixture between each fillet and rub in. Place onto prepared baking dish and season with salt and pepper.
4. Place cauliflower into a small bowl and toss with 2 teaspoons of coconut oil (melted), cayenne pepper and remaining half of the crushed cumin seeds. Spread out evenly onto the prepared baking sheet and season with salt.
5. Place both dishes onto the rack set 3 inches from the broiler and cook until salmon is tender, flaky, and sugar begins to caramelize. about 6–8 minutes. Cook cauliflower a few additional minutes if it hasn’t turned brown and crispy yet. Mine took about 10 minutes.
6. While fish and cauliflower cook, preheat remaining 1/2 tablespoon coconut oil in a a large pan on medium heat.
7. Place plantain noodles into the pan and toss to coat evenly with the oil. Cover with a tight fitting lid and cook until noodles are crispy, about 5–10 minutes. Make sure to stir frequently so they don’t burn. If they do begin to burn, uncover and cook. Season with salt.
8. While everything cooks, combine avocado, coconut milk, garlic, and ginger in a small food processor (mine is 3 cups) and blend until smooth and creamy. Season to taste with salt and pepper.
9. Divide salmon, plantain noodles, cauliflower and crushed pineapple between bowls. Divide toasted coconut on top, followed by sauce. Garnish with cilantro and devour.

Note: Make sure plantains are very green and hard, or noodles will just turn to mush.