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GF :  SF

Serves 2


2 salmon fillets, approx 150g each

1 tablespoon grapeseed or coconut oil (melted)

large handful mixed herbs such as coriander, basil and parsley, finely chopped


1/2 head cauliflower

3/4 cup FIVEAM Organics Greek Yoghurt

pinch dried chilli flakes

good pinch salt


Rub salmon fillets with oil and herbs, until evenly coated, cover and set aside to marinate.

Steam cauliflower approximately 15 minutes, until soft.

Place cauliflower in food processor or use a stick blender in the saucepan, add yoghurt, chilli flakes and salt and blitz until smooth and creamy. Cover and set aside.

Heat fry pan on medium heat on stove, add a small drop of oil, then place salmon skin down and cook for 8-10 minutes.

Allow to rest a few minutes before slicing lengthways to show the beautiful contrast of pink salmon with herb crust.

Divide cauliflower puree evenly between two plates, top with salmon and serve with a side of leafy greens or steamed vegetables.





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