Recipe of the week, in the meal kit from Dinner Sorted 18th December.
Did you know that we have a (S)Low Carb menu option? It’s not carb free as we believe in balance and eating from all food groups. But if you want to eat a little lighter without the starchy white carbs this is the way to go. This week’s fish recipe with deliciously fresh Tamanian Salmon straight from our South Melbourne supplier is a winner! Almond Crusted Salmon with Cauliflower Salad.
|Ingredients||2 Serves||4 Serves|
|Brown Onion, finely chopped ||1/2||1|
|Bacon, cut 1 cm pieces||125g||250g|
|Corn Cob, kernels removed||1||2|
|Baby Spinach, thinly sliced||40g||80g|
|Milk||1/4 cup||1/2 cup|
|Plain Flour||1/4 cup||1/2 cup|
|Baking Powder||1/4 tsp||1/2 tsp|
|Garlic, crushed||1/2 clove||1 clove|
|Balsamic Vinegar||1 tsp||2 tsp|
|Olive Oil||1/2 tbs||1 tbs|
|Mustard||1/2 tsp||1 tsp|
- Preheat oven to 220°C. Line an oven tray with baking paper. Boil a full kettle of water.
- Cook sweet potato in a saucepan of boiling water for about 8 minutes, add cauliflower and cook for another 2-4 minutes or until just tender. Drain and set aside to cool slightly.
- Pat salmon fillets dry and remove any remaining bones. Finely chop almonds, add to a small bowl with honey, lemon juice and zest. Mix well. Evenly spread over the fish using a fork or spoon to push it down. Set aside.
- Bake salmon for 5–7 minutes until it is just cooked through and almonds are golden.
- Meanwhile, to make the cauliflower salad; In a large bowl, combine yogurt, mayonnaise, lemon juice and dill until smooth. Finely chop red onion and roughly chop spinach. Add together with the cooked potatoes and cauliflower to the bowl with dressing, season with salt and pepper and toss to combine.
- Serve Salmon fillets with the Cauliflower Salad and a squeeze of lemon.