Rice the cauliflower by
shredding or pulsing in a
food processor. Set aside.
Season salmon with 1
1/2 tablespoons Cajun
Seasoning. Heat 1
tablespoon Natural Grapeseed Oil in a 12-inch nonstick
skillet over medium heat. Add
salmon and cook for about 4
minutes on each side, or until
browned and cooked through:
145°F. Remove salmon from skillet.
To the empty skillet, add 1
tablespoon Natural Grapeseed Oil, onion, bell
pepper, tomatoes, and
garlic. Saute for 5 minutes.
Whisk together chicken
broth and cornstarch. Add
to the skillet along with
the heavy cream and remaining 1
tablespoon Cajun Seasoning. Bring
sauce to a simmer and cook until
thickened, about 2 minutes. Stir
occasionally. Add salmon back to
skillet. Cover and remove from heat.
Heat remaining 1
tablespoon Natural Grapeseed Oil in a 10-
inch nonstick skillet
over medium heat. Add riced
cauliflower and saute for about
3 minutes or until tender. Season
with salt and pepper if desired.
Serve salmon over
cauliflower rice and top
with cream sauce.