2 Salmon filet
2 tbsp white miso
1 tsp roasted sesame oil
1 tsp tamari / soy sauce
2 tbsp olive oil
Juice from 1/4 lemon
1-2 tbsp black sesame seeds
1 cauliflower, blended into rice
1 little red onion, finely chopped
2 stalks of celery, chopped into small dices
2 big handful baby spinach
5 cm fresh ginger finely chopped
1 tsp cumin, ground
1/2 tsp paprika, ground
2 tbsp turmeric, ground
1 clove of garlic, finely chopped
1 big tbsp coconut oil
Salt and pepper
Some fresh coriander to garnish
Preheat the oven to 160ºC
Place the salmon in a baking tray, mix all the ingredients to the marinade and use a spoon to cover the top of the salmon and drizzle the black sesame seeds over the marinade.
Place the salmon in the oven for 12-18 minutes, depending on size of salmon and how cooked you like it.
Heat a big frying pan and place the coconut oil, when coconut oil is warm enough add the onion and fry for a while. When onion are clear add the cumin and paprika, fry again for a few minutes, add the cauliflower and let it cook until it’s wilted, add the turmeric, fresh ginger, garlic and celery mix it well and keep it cooking for a few minutes, just before ready add the spinach and let it cook for 1-2 minutes. Seasoning with salt and pepper and garnish with fresh coriander.