Orange Salmon Cauliflower Rice Bowl

1-1/2 lb silver salmon fillets, skinned and cubed (3/4")
1 bunch green onion, cleaned
1 medium yellow onion, cleaned and quartered
1/2 tsp salt and pepper
1 head cauliflower, cleaned and cut into pieces small enough to be processed
1/4 C chicken broth
3T olive oil
8 oz. Sauce for Orange Chicken (Lee Kum Kee, Panda Brand)

In a cuisinart with the slicing blade on, process the green and yellow onion, place into a small (4C or so) bowl. Then process, with the slicing blade, a head of cauliflower. Set this aside in a large bowl.
In a nonstick pan, add olive oil and heat over med-high heat. Add onions and 2 C of the chopped Cauliflower. Add salt and pepper. Toss to evenly coat in oil and saute until caulilower bits and onions are bite tender.
Add salmon and sauce, toss GENTLY to coat and combine with other ingredients, and simmer with the lid on for about 5 minutes or until salmon is done.
Turn off heat and leave on the stove while you make the rice.
Place the remaining caulilower into a microwave steamer. Add 1/4C chicken broth, put the lid on and microwave for 5-6 min on 100%.
Spoon 1/4 of the steamed cauliflower into individual serving bowls, spoon over the salmon mixture over and enjoy!
Serving Size: 4 1C servings