100g walnuts, finely chopped
2 tbsp honey
1 tsp cider vinegar
1 tsp za'atar
4 x 130g skinless salmon fillets
1 large head of cauliflower, cut into florets
100g soft goat's cheese
320g tenderstem broccoli
1. Preheat the oven to 200°C/gas mark 6. Mix together the walnuts, honey, vinegar and za’atar. Place the salmon fillets on a baking tray lined with greaseproof paper. Top each fillet with the walnut mixture, pressing down so it coats the skin. Bake in the oven for 12-15 minutes, until golden and crispy on top and the fish is opaque.
2. Meanwhile, boil the cauliflower florets for 10-12 minutes until soft. Drain and return to the pan. Cook over a gentle heat for a couple of minutes to dry it out. Add the goat's cheese and mash with a potato masher, then season with black pepper.
3. Meanwhile, steam the tenderstem broccoli for 8-10 minutes. Serve with the salmon and mash.
Each serving provides
15.3g carbohydrate 6.9g fibre 39.0g protein 41.4g fat
Original recipe idea from here
We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan