FRIED SALMONwith Cauliflower Mash and Sugar Snap Peas

A wonderful week night classic with all the flavor and nutrients that you need

COOKING TIME: 25 MIN

CALS 589  |  PROT  77.4G  |  CARBS 26.5G  | FAT 38G

Clean the cauliflower and cut into flo-rets. Place into a saucepan and cover with cool water. Place the pan onto a medium heat and season the water with a pinch of salt. Once the water is boiling reduce the heat to allow a gentle simmer for 10 minutes or until very soft. Drain the cooked cauliflower and place the cooked florets into a blender. Blitz the cauliflower to a smooth paste. Season with salt and pepper.

1 MAKE THE MASH

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Season the salmon with salt and pep-per. Heat a frying pan with a spoon of oil and once hot fry the salmon for 4 minutes a side. Start by frying the skin first and make it nice and crispy. Serve the cauliflower mash with fried salmon, sugar snap peas and tomato salsa.

4 FRY

3 MAKE THE SALSADice the tomato and add to a mixing bowl. Add the dried oregano and shred-ded fresh basil to the tomatoes and mix well. Season with salt and pepper and freshly squeezed lime juice.

No tips required. Yum!

TIPS FOR FUSSY EATERS

Salmon skin contains concentrations of omega-3 fatty acids. This is because

the salmon’s fat is in the layer just beneath the skin, so when it is cooked

with the skin on, the skin soaks up these (healthy) fats.

PRO TIP

Cauliflower

Sugar snap peas

Salmon

Lime

Tomato

Dried oregano

Fresh basil

INGREDIENTS

500g

150g

350g

1

2

2g

5g

FOR 2 FOR 3

750g

225g

525g

2

2

3g

7g

FOR 4

1kg

300g

700g

2

3

4g

10g

2 BOILPlace a second pan of water on a high heat and bring the water to the boil. This is for the sugar snap peas. Cook the sugar snap peas in the boiling water for 3-4 minutes and drain thoroughly.