Cooking
(stovetop or grill): Thaw completely in fridge. Cook Cauliflower Rice (included). Pat fish dry with paper towel; season with salt & pepper. Stovetop: Heat 1–2 Tbsp. oil in a frypan on medium-high. Grill: Clean & oil grill & heat to medium-high. Both: Cook about 3 min. per side OR until done (internal temp. 158F/70C). Heat glaze in frypan (or small pot) over medium heat, just until hot and slightly thickened. Serve salmon over Cauliflower Rice and drizzle with glaze. For best results, cook within 24 hours of defrosting.

Ingredients
Salmon filet, balsamic vinegar, water, orange juice concentrate, brown sugar, green onion, garlic, cauliflower rice