Tandori Salmon with Turmeric Cauliflower Rice and Pea Sauté

Preheat the oven to 200ºF and line a rimmed baking sheet with foil. Rub with a bit of avocado oil to prevent sticking and then lay the salmon filets on top. Combine the garlic, garam masala, coriander, cumin, ginger, chili, paprika, cardamom, and salt in a small bowl and then rub onto the salmon filets. Bake the salmon at 200ºF for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.

While the salmon cooks, prepare the cauliflower rice. Microwave the riced cauliflower in a large microwave-safe bowl for about 5-8 minutes, or until steaming. Alternatively, heat a large pan over medium high heat and when hot, add a little bit of oil or water along with the cauliflower. Cook, stirring occasionally until no liquid remains and the cauliflower is tender, about 5-10 minutes total. Stir in the turmeric and season to taste with salt. Set aside.

Heat a large nonstick pan over high heat. Add the oil and when hot, add the peas and toss to coat in the oil. Let cook on high heat without stirring for several minutes to char the peas in spots. Then toss and char without stirring again a couple more times, about 5-8 minutes in total.

Add the garlic and chili, if using, tossing to coat and cook until fragrant, about 1 minute more. Season to taste with salt. Off heat, add the cilantro and lime.

Serve the salmon along with the peas and turmeric cauliflower rice.