2 x180g pieces of salmon
2 tablespoon olive oil or ghee+
half bunch coriander, leaves picked, stalks finely chopped
1 tablespoon almonds, chopped
1/2 head cauliflower, sliced down middle to form ‘steaks’ instead of florets
1/4 cup natural yoghurt
sea salt and black pepper
Heat a large frypan on medium heat, add 1 tablespoon olive oil or ghee, add cauliflower steaks and sprinkle the top of the cauliflower steaks with sea salt. Cover frypan with lid and cook cauliflower steaks on one side for 4 minutes, remove lid, flip and cook alternate side 4 minutes uncovered. Once cauliflower is cooked, transfer to plate, cover and set aside. Rub salmon in remaining 1 tablespoon olive oil or ghee, coriander stalks and chopped almonds. Place in fry pan and cook flesh side down for 3 minutes covered with a lid, uncover, flip and cook for another 3-4 minutes uncovered, skin side down. To serve, place a dollop of natural yoghurt on plate, top with salmon, cauliflower steaks, add lemon cheek and season with sea salt and black pepper.