Before you begin, preheat your oven to 375 degrees F.
Combine 1 can lite coconut milk, 4 ounces cream cheese, 1 teaspoon curry powder, 1 teaspoon ground cumin, and ½ teaspoons of crushed red pepper in a blender and blend it up until the mixture is creamy smooth. Set aside for now.
Take your salmon and put it skin side down on a baking sheet you have sprayed with cooking spray.
Mix together the juice from your lime and the remaining 1 teaspoon of curry powder and brush onto your salmon fillets.
Bake your salmon 10 minutes or until the fish is flaky when you stick a fork into it.
While the fish is cooking, combine chopped red bell peppers, chopped tomatoes, and chopped onions in a pan with your oil and cook them for 5 minutes making sure to stir all the flavors together.
Stir in the coconut mixture you set had set aside and cook for 5 more minutes.
Add your fresh cilantro to this mixture.
Remove your salmon from the oven and combine your salmon, curry mixture, and cauliflower rice together.
Enjoy!
Notes
Calories: 370
Carbs: 11 grams
Fat: 25 grams
Protein: 26 grams
Fiber: 3 grams
Net Carbs: 8 grams
Recipe by Fit Clarity: Helping You Lead A Healthy Life at http://www.fitclarity.com/low-carb-salmon-curry/