Directions

1. chop up all the mango and veggies and stir well. Let sit for 30 minutes (or overnight) to really soak in all the flavor

2. dredge salmon in egg

3. coat with coconut

4. air fry at 350 for 12 minutes

5. over medium heat, sauté riced cauliflower until warmed through (about 5 minutes). Salt to taste

6. once cauliflower has cooked, squeeze in lemon (or lime) juice

7. take off heat and mix in cilantro

8. Plate the rice and top coconut salmon and serve with mango salsa

9. Enjoy!