This recipe was featured in The Times Herald Record
This recipe is so simple, so yummy and so nutritious. That’s a triple play food win!
The fats are all healthy, the spices are super-foods, and the cauliflower is an astonishingly good substitute for mashed potatoes, minus the starch.
1/2 head cauliflower
1 salmon filet (I recommend you get your fish from Vital Choice: see link in the right column ==>
1/2 cup unsweetened coconut milk
1 T pastured butter, ghee or coconut oil (optional)
1 teaspoon turmeric powder
1 teaspoon black cumin seed
1 teaspoon sesame seeds
1/2 to 1 teaspoon curry powder (optional)
Cut cauliflower into chunks and steam, covered, until softened. Using a stick blender or potato masher, mash until smooth and consistent in texture. Set aside.
If using the butter, ghee or oil, simmer on low in a sautee pan, with the spices, for 2 minutes, then add the coconut milk, and blend.
If not using the extra fats, add the coconut milk and spices to your pan, blend, and then add the salmon. Cover and let cook through on low-medium heat, turning the fish once if necessary. This should only take a few minutes.
Add the mashed cauliflower to the pan, and mix with the spiced coconut milk, heating just a minute more to blend the flavors.
Serve and enjoy!