This simple salmon recipe is a tasty midweek go-to dinner.
Serves 2 | Prep 5 mins | Cooks in 15 mins
1 tbs olive oil
2 cloves garlic, crushed
2 medium potatoes, cut into 2cm pieces
600g cauliflower florets
150g frozen or fresh peas
salt & pepper, to taste
2 tbs kecap manis (sweet soy)
1/2 tsp chilli flakes
2 x 220g salmon fillets
Heat coconut oil in a medium saucepan over medium heat and saute garlic for a few minutes. Add potato, cauliflower, 1/2 cup of salted water and simmer, covered for 8 minutes. Add peas and cook for another 2 minutes. Drain, reserving any liquid, and mash, adding any liquid if needed. Adjust seasoning.
Meanwhile, heat a frypan or grill over high heat and combine kecap manis and chilli. Cook salmon skin side down for 4 minutes, turn and cook for another 4-6 minutes, depending on thickness. Brush with marinade in last few minutes of cooking.
Serve salmon on bed of mash.
Energy: 3315.5kj
Protein: 61.7g
Carbs: 33.1g
Fibre: 18g
Sat. Fat: 15.5g
Fat: 41.6g
Calories: 791.9cal
Sugar: 18.2g