Method:

Preheat oven to 400F and line a tray with aluminum foil.

In a bowl, toss sesame sauce with salmon and pepper carefully in a bowl. Place on aluminum foil and bring up the sides of the aluminum foil to cover the salmon. Create a seal on the aluminum foil by folding the edges of the sides on each other.

Bake for 12-15 minutes or until internal temperature reaches 140F at the thickest part of the salmon.

Carefully open the aluminum foil pack and drain the juices into a saucepan.

Set the oven to broil and return the salmon to the oven. Broil for 2-3 minutes or until the top is slightly caramelized.

Meanwhile, bring the saucepan with the salmon juices up to a simmer and add the ginger, garlic, lime juice and lime zest. Simmer for 1 minute. Stir in konjac noodles. Plate.

Remove salmon from oven and put on top of konjac noodles.

Method:

Toss beef cubes with salt, olive oil, lemon zest and half of the lemon juice. Set aside.

Toss cauliflower steaks carefully with salt, onion powder, olive oil and remaining lemon juice.

Optionally marinade beef and cauliflower for 1 hr.

Preheat air fryer to 400F. Place cauliflower steaks into air fryer cook for 10 minutes.

Meanwhile, skewer beef cubes and green pepper, alternating each. Place into air fryer beside cauliflower steaks. Flip cauliflower steak and cook for another 5 minutes or until charred. Continue cooking beef until internal temperature reaches 145F.

When ready to serve, top cauliflower steaks with pecans, crumbled feta and optional parsley.