Serves 3-4 people
1 organic egg
1/2 cup walnuts, finely chopped
1/3 cup almond meal
1/2 cup finely chopped flat leaf parsely, plus extra to garnish
1/3 cup finely chopped dill
Zest of 1 lemon
4 tablespoons coconut oil, melted but cool
Salt and pepper, to season
500 gram sustainably sourced salmon fillet, skin and bones removed.
1/2 head cauliflower
1/2 head broccoli
1 teaspoon coconut oil
3 cloves of garlic, crushed
2 teaspoons fresh ginger, grated
Salt, pepper and nutmeg to season
Squeeze of lemon juice
1. Preheat oven to 200°C fan bake. In a small bowl combine egg, almond meal, walnut, parsley, dill, lemon zest, coconut oil, salt and pepper. Cover the tops of the salmon fillets with this mixture.
2 Place salmon fillets on an oven tray and bake for 15 minutes or until crust is lightly golden.
2. Meanwhile cut cauliflower and broccoli into chucks. Place in a food processor and gently pulse until broken down into small granules. Set aside in a bowl. If you do not have a food processor, you can grate the cauliflower and broccoli.
3. Heat a large fry pan over medium heat and add coconut oil, garlic, ginger, salt, pepper and nutmeg. Cook for 2 minutes, then mix straight away with raw broccoli and cauliflower mixture in a large bowl.
4. Serve salmon fillets on a bed of green rice, garnished with chopped parsley and a squeeze of lemon juice.