You can prepare the rice and asparagus ahead of time and store in the refrigerator for a day or so. When you're ready to make the bowl, blacken the salmon and then briefly warm up the asparagus and rice in a warm skillet.Chili Lime Cauliflower Rice: I like using a combination of chili powders, such as chipotle and ancho, but use any you have on hand. The chipotle is not as spicy-hot as cayenne pepper so I reduced it, but feel free adjust the spices to your desired heat and flavoring.Blackened Salmon: This recipe serves 2 however when making bowls I find you can stretch this recipe to 4 servings. If you prefer more salmon, double the recipe for Blackened Salmon.
Blackened Salmondouble the recipe for 4 full servings or spread 2 servings across 4 bowls