Saturday, April 2, 2016

Cauliflower in Herby Spinach and Salmon.

Dear Reader,

I had not eaten spinach in a while, and I also had not eaten fish in a while, so I decided to make this very fragrant dish for my husband and I for dinner.

Cauliflower in Herby Spinach and Salmon (Serves 2)




Ingredients:

2 x 150g steaks of Salmon
20g Green onions roughly chopped (green bit)
20g Green onion finely chopped (white bit)
100g Tomatoes finely chopped
100g Spinach
100g Cauliflower
20g Coconut oil
0.5 tsp Cumin seeds
0.5 tsp Mustard seeds
A medium bunch of fresh Coriander
A medium bunch of fresh Basil
0.5 tsp of Garam Masala
0.5 tsp of Turmeric
1 tsp Curry Powder
0.5 tsp Garlic Powder or 1 fresh clove Garlic.
0.5 tsp Ginger powder or 0.5 tsp of crushed fresh Ginger
Salt and Pepper to taste.

Directions:

Blanch the spinach and put into a blender after. Blanch cauliflower and leave aside for later. Then, in a medium hot pan, add half the oil. When oil is hot, add cumin and mustard seeds. Let the seeds heat up for a few seconds then add green bit of the green onion, coriander and basil as is. Move around in the pan for around 2 minutes until wilted. Pick up wilted herbs and al dente green onion into blender. Blend mixture into a paste, or desired consistency.

Put two steaks of Salmon in the oven at 200 degrees Celsius. No marinading needed. Just rub the steak with half a teaspoon of oil, season them with salt, pepper and a pinch of garlic powder (optional) and bake the fish for 20 minutes.

In the same pan, add more oil, and sauté the finely chopped, white bit of the green onions. Add the spices and stir. The spices should absorb most, if not all the oil. Add tomatoes to reintroduce moisture and stir. Let it simmer. Add about 3 tablespoons of water if the mixture is still too dry. Add blanched cauliflower to the red mixture and stir. Once mixed together, add the green mixture from the blender. This should turn the whole dish green. Let it simmer for 3 minutes. Add salt and pepper where necessary during the cooking process.

The longer you cook it, the less green it becomes. It looks prettier if it is green but it doesn't really matter.

Serve the salmon on top of this delicious a fragrant spinach and cauliflower mix.

Bon Appetite.





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