Salmon is almost never better leftover, but when it's on sale, and you're the only person in the house who wants to eat the fish, it's going to happen. Wild caught salmon on sale at the grocery store is kind of rare, it was one of their weekly specials along with cantaloupe, so I went ham on both this week. 

I made this bowl with rice, real rice, rather than cauliflower rice. You can swap it out if you like, but honestly rice is delicious, and it's just 1/4 cup. It's the only grain I've added to my diet regularly without any regret, rice and oats have been good to me so far as I drift further away from the paleo lifestyle. The carbs have been helpful too since I've been running 3-5 miles a day to catch pokemon ;) level 23!

Servings: 1
tools: non-stick (preferably ceramic) frying pan, Spatula

Ingredients
Leftover Salmon (about 4 oz)
1/4 cup cooked brown rice
1 tbsp nutritional yeast
1 tsp garlic powder
1 tbsp tamari or coconut aminos
1/4 cup vegetable broth (or water)
2 kale leaves, washed and chopped
2 tbsp chopped yellow onion
siracha + mayo (optional)

Grilling your Salmon

In cased you don't have Salmon already leftover (I know who doesn't finish their salmon?) here is a quick overview of how I grilled it. 

1. Start with the tail end of salmon filet, a little less than 1 lb, sliced into 3 to 4 pieces (against the grain) to create strips of salmon to be enjoyed later. 

2. marinate in a quick mixture of 2 tbsp tamari(or coconut aminos), 1 tsp garlic powder, tbsp coconut sugar, 1 tbsp olive oil, pepper. This does best in a plastic bag, but I ran out so I had to do it in a cake pan, flipping half way through, and adding some water to thin it out.Total marinate time was 2 hours. 

3. fire up grill, get it hot, and then put filets skin side down. DO NOT TOUCH! Cooking time is fairly short since it's right on the heat, most people do this in foil packets because it can get messy and fall a part. When fish is ready to be flipped, it will easily come up. Total grill time was about 5 minutes. 

Leftover Salmon bowl

1. Heat nonstick frying pan over medium heat, when it's hot add chopped onion. Let cook for 4-5 minutes by itself. When it starts to get translucent and/or crispy add the chopped Kale and Tamari. At this stage you're welcome to add a little water or broth to the pan if anything starts sticking. 

2. Continue to cook for a couple minutes more, until kale is at desired level of doneness. Remove from pan with a slotted spoon, and set aside in your bowl for eating later. There should still be some reserved vegggie juices with the tamrai in the pan. 

3. Add rice to the pan. Cauliflower rice is also acceptable. I only used 1/4 cup, but you can always do more. Jut add more liquid if anything starts sticking or burning. Add nutritional yeast and garlic powder, and stir while cooking for about 5 minutes or less. Remove from pan and add to the kale we've already cooked. 

4. To reheat salmon we'll add just a tbsp of water to our pan, and place the salmon in it, lowering heat slightly. Gently flip after a minute. The key to this is to not over cook our already perfectly cooked fish, so it's ok to be a little bit of a flip flopper. When it's warm, at to our bowl of kale and rice. 

5. Top with a tsp of mayo and some siracha if you'd like, to add some spice and creamyness. This part is optional, but yeah mayo is delicious on salmon. Enjoy!