Tamari & Sesame Salmon
4x 180g salmon fillets, bones removed and skin on
¼ cup spring onions
1 tablespoon sesame oil
½ cup tamari (gluten free soy sauce)
1 teaspoon grated fresh ginger
1 tablespoon Dijon mustard
¼ cup sesame seeds, white or black
1 tablespoon honey or 1 teaspoon stevia powder (optional)
1 head cauliflower, cut into florets
1/2 cup milk of choice – I use almond milk
1 tablespoon virgin organic coconut oil or organic butter
3 tablespoon crushed walnuts
Himalayan salt and ground pepper
1 teaspoon paprika (to serve)
Preheat the oven to 200C (180C fan-forced) and then line a baking tray with baking paper.
In a large bowl, whisk together the marinade ingredients. Once complete, marinate the salmon for up to 30 minutes in a covered bowl or in a large snap-lock bag. Longer the better as the flavours will infuse.
Remove the salmon from the marinade and put the marinade to one side.
Lay the salmon skin-side down on the lined tray. Bake for 15-20 minutes, or until cooked to your liking.
You can enjoy this salmon with either bok choy stir-fried in a hot wok or frying pan, with tamari, sesame oil and freshly grated ginger – cooked to your liking.
Once cooked - remove the salmon from the oven and pour over the reserved marinade. Scatter the spring onions over the top.
In a pot of boiling water or a steamer, steam the cauliflower until very well cooked, approximately 10-15 minutes. Then let it cool.
In a food processor, add the cauliflower, milk, coconut oil or butter, and walnuts, then pulse/purée the mixture. Alternatively you can use a stick blender until smooth. If it’s too thick, add a little water. Finally, season with salt, pepper and paprika to taste.
To Serve: Plate up the cauliflower mash and then place a piece of salmon over it – with the greens if you chose to whip this up. Then sprinkle sesame seeds and a little more chopped spring onion over the top if you wish.