200g SEAKING Salmon Fillet
DROGHERIA Salt & freshly Ground Pepper
1/2 tsp DROGHERIA Balsamic Glaze
1 tsp DICOGEL Diced Garlic
60ml STILLA Extra Virgin Olive Oil
Pinch DROGHERIA Ground Nutmeg
ALIFRESH Mixed Salad
200r DICOGEL Cauliflower Florets
1 tsp chopped Parsley & Marjoram
1 Orange, half cut into segments and half juiced
1 Lemon, zest and juice
1 tbsp Cream Cheese
NB. All items in bold are available at Miracle Foods outlets.
Bring a pot of salted water to a boil. Add the cauliflower and cook for 3 minutes or until a fork can easily be pierced through the florets.
Drain the water and then add the cream cheese, a pinch of salt and freshly ground black pepper, little lemon zest to the cauliflower. Finally use a potato masher to smash the cauliflower. Finish with a pinch of nutmeg. Keep warm and set aside.
Preheat oven to 400°.Segment the orange and save the juice.
Combine some lemon & orange juice, olive oil, garlic, balsamic glaze and the herbs in a small bowl. Place salmon on a roasting pan coated with olive oil and rub the citrus mixture over salmon. Season to taste and Bake at 200° for 15 minutes or until fish flakes easily when tested with a fork.
Arrange the salad with orange segments on one side of the plate, place the salmon and spoon some cauliflower on top of it. Dress the salad with the remaining citrus mixture.