Blackened Salmon with cauliflower rice

1 serving Fish, Whole Foods Whole Catch Wild Alaskan Sockeye Salmon (4 oz) (by TRDANKO)
.5 serving CaUliflower, Raw 1 medium head (nutritiondata.com) (by MISSMERCURY0)
1 serving Sun Maid Medeterranean Apricots, Dried (about 6 apricots)
2 tbsp chopped walnuts
.25 cup Red Onion, chopped (by JILLSMYTH)
1 green onion choppped
3 tbsp Extra Virgin Olive Oil
3 tsp Weber Roasted Garlic and Herb Seasoning and Rub (by KBOISSEY)
1 tsp Spice Cajun Blackened Seasoning (paprika, peppers, onion, garlic, salt) (by MOV4WARD)

Cut cauliflower into florets. Place small batches in blender and pulse until it looks like rice.

Toppings: Toast walnuts in clean pan on medium high and shake until light;y toasted. Chop dried apricots and red onion and green onion. Set aside.

Lightly sauté cauliflower in 1 tbsp of olive oil and Weber seasoning. Add red opinion and continue sauté for approximately 3 mins. Remove from heat.

Rinse and pat dry salmon filet. Rub 1/2 tbsp olive oil into filet and dust blackened seasoning on top. Press into filet. Let sit for 5 mins. Broil until done about 8 minutes..

To plate: Place cauliflower on plate, add salmon. Finish with toppings to taste!

Serving Size: Makes two servings

Number of Servings: 2

Recipe submitted by SparkPeople user RENEEHC.