1

For the salmon: preheat air fryer to 400°F. Cut the salmon into bite-sized cubes. To a medium bowl, add the salmon, honey, 2 tbsp soy sauce, and 1/2 tsp sesame oil. Toss to coat.

2

In another bowl, combine the breadcrumbs, Parmesan, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp pepper. Add the salmon to the crumb mixture. Toss and press to coat. Arrange in the air fryer basket in a single layer. Cook 7 minutes.

3

For the mango salsa: Finely chop the mango, red onion, bell pepper, jalapeño, avocado, and cilantro and add to a medium bowl. Stir in the juice of 1 lime, 1 tsp garlic powder, and salt and pepper to taste.

4

For the cauliflower rice: roughly chop the cauliflower and add to a food processors. Pulse just until cauliflower pieces are rice size (do not over process).

5

Heat the avocado oil in a large saucepan on medium. Add the riced cauliflower and cook 5 minutes, until heated through, stirring often. Stir in 1 tsp sesame oil, 1 tsp soy sauce, juice of 1/2 lime, and salt and pepper, to taste. Remove from heat.

6

To assemble, divide the cauliflower rice between two plates or bowls. Top with the salmon and mango salsa. Season with sriracha, sesame seeds, or additional soy sauce, if desired.

7

Serving size: 1 bowl (about 2 cups cauliflower rice, 1 cup salsa and 7 oz salmon)