Yesterday I had cake for breakfast following a surprise (curb drop) delivery from a friend. It was delicious and I appreciated every mouthful.
This recipe was born out of wanting to have a low carb dinner full of nutrients following the slightly indulgent start to the day. I have no regrets about the cake, life, after all, is about balance, subsequently cake for breakfast meant a super healthy lunch and dinner full of nourishing veggies and some filling protein.
Cauli mash is satisfyingly (is that even a word?) creamy. Add a bit of mild curry powder for flavour and a good knob of butter, just because it tastes good.
The cucumber relish adds crunch and acidity, complementing the rest of the flavours and textures well.
Ingredients to feed 2
2 salmon fillets
150g of spinach
rapeseed oil for cooking
sea salt and black pepper to season
For the mash
300g of cauliflower (approximately 1/2 large cauliflower), coarsely grated or diced, the smaller, the quicker it’ll cook
1 teaspoon of mild curry powder
1 small onion, diced
1/3 of a stock cube
200ml of water
40g of good quality butter
For the relish
1/2 standard cucumber (130g approx), roughly sliced
1 tablespoon of finely chopped chives (5g approx)
2 teaspoons of apple cider vinegar
2 tablespoons of olive oil
Method
To make the mash, put a saucepan on a medium heat with a teaspoon of rapeseed oil.
Add the onion and cook for 5 minutes with a lid on until softened.
Add the curry powder, stir and cook for a minute. Stir in the cauliflower, crumble in the 1/3 of a stock cube, season with salt and pepper, pour in the water and bring to the boil.
Stir again, pop a lid on the pan and cook for 10-15 minutes until the cauliflower has cooked. (While this is happening, make the cucumber relish, cook the salmon and wilt the spinach see below).
Add the butter to the cauliflower, some more salt and pepper and cook until the butter has melted. Transfer to a blender and blend until smooth and creamy (a stick blender also does the trick).
To make the relish, combine the ingredients in a small bowl and season well with sea salt and black pepper.
To cook the salmon, add a tablespoon of rapeseed oil to a frying pan on a high heat. Put the salmon fillets in skin side down, turn the heat down to medium and cook until the salmon has turned whiteish pink 1/3 of the way up, around 3-5 minutes. The skin should be crispy at this stage.
Flip over, turn the heat off the pan and let it sit in the pan for a further 3-5 minutes. The salmon fillet should be cooked through without any white bits appearing on the top and the centre soft and flakey, not dry.
Put another pan on a medium heat, add the spinach and cook until wilted, around 2 minutes. Season with salt and pepper.
To serve, divide the mash and spinach between two plates, top with a salmon fillet and a couple of tablespoons of the cucumber relish.