Add all ingredients for the wasabi sauce to a blender and blend until smooth. Refrigerate the sauce until you’re ready to use it.

Peel and chop carrots and transfer to a food processor. pulse carrots until rice-sized pieces form. Transfer to a large saute pan with some cooking oil (I use avocado oil) and saute until the carrot rice has softened and begins turning golden-brown.

While the carrot rice is cooking, you can broil the salmon. Place oven on the high broil setting. Place the salmon fillets in a casserole dish and sprinkle with paprika, ginger, and sea salt. Broil for 10 to 15 minutes (depending on salmon thickness) on the second-from-the-top rack.

Add the chopped greens, a small amount of oil, and sea salt to the skillet and cook over medium until the greens have wilted. If you love garlic and onions, feel free to toss some in for flavor!

Divide the carrot rice, sauteed greens, salmon, and avocado between 2 or 3 bowls. Drizzle with wasabi sauce, sprinkle with chives and sesame seeds, and enjoy!