Chili Lime Salmon Bowls

12 oz piece of salmon

1/4 cup sweet Thai chili sauce

1 lime

2 teaspoons chili powder

1/2 teaspoon cayenne

1/2 cup cucumber, sliced

1/4 cup thinly sliced red onion

1/2 cup white vinegar

1 tablespoon white sugar

1/2 teaspoon garlic powder

1 teaspoon dill

1 - 15 oz. can chick peas, rinsed, drained and dried

1 red bell pepper, sliced

1 package frozen riced cauliflower (cooked in microwave), tossed with olive oil and pinch of salt and pepper

Extra virgin olive oil

1 cup sliced romaine, washed

1 avocado, sliced

Crema - 1/2 cup Greek yogurt, juice of 1 lime (about 1 tablespoon lime juice), 1/2 teaspoon garlic powder, salt, pepper, combined

Salt and pepper, to taste

Start by marinating your salmon. Add the salmon to a bowl and then add the sweet chili sauce, juice of 1 lime, 1 teaspoon of chili powder, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt and pepper. Mix until coated completely. Cover with plastic wrap and let it marinate in the fridge for 10-15 minutes.
While the salmon is marinating, make your pickled cucumber and red onion. Add the cucumber and red onion to a bowl and then add the vinegar, sugar, 1/2 teaspoon garlic powder, 1 teaspoon dill and 1 teaspoon of salt. Cover, put in fridge and let sit until you're ready to eat.
Once the salmon is finish marinating, preheat your oven to 400°. Take out a baking sheet and add the salmon, chickpeas and bell pepper to the pan. Season the chick peas and bell pepper with 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt and pepper, and 1 tablespoon of extra virgin olive oil. Make sure the chick peas and bell peppers are coated and don't stick to the pan. Bake for 25 minutes.
Once all of the elements are ready, assemble the bowls. Add the cauliflower rice, which I toss with a bit of olive oil, salt and pepper, and romaine to a bowl. Then add the salmon, chickpeas, bell peppers, pickled cucumber/red onions, and sliced avocado. Finish with your crema and enjoy!