Salmon & amazing veggies.

Last weekend we had some amazing salmon and veggies and I had to share them with you. I'm eating loads of vegetables lately and trying to incorporate them into most meals so I apologise in advance if you don't like them, but I love 'em! Also salmon is one of my faves and I don't have it very often so this was a real treat.

We picked up two lovely big bits of salmon from Morrisons - they were super easy to cook. We put some oil and rock salt on the skin and put them under the grill, and once they were almost done they went into the oven.

Meanwhile we started on the 'spicy cauliflower' courtesy of a recipe from the Gary Rhodes cookbook, and a spinach and mushroom combo which was part of a Cod recipe we had a few weeks ago. We thought it would go nicely with this tea too.

In a pan with a little bit of butter you cook the mushrooms, diced into small pieces, then add the spinach and cook until it starts to wilt. And that's it! Simples.

I'm saving the best bit till last - the spicy cauliflower. This is without a doubt one of the nicest things I've ever eaten in my life. The spice in the cauliflower contrasted with the yoghurt with a hint of lime and coriander was so tasty. I could easily munch through a whole plate of this on its own. The recipe is at the end if you'd like to give it a whirl!

The recipe to serve 4 is:

1 small cauliflower, divided into florets
Oil, for cooking
1 large onion, sliced
1 clove of garlic, crushed
1 teaspoon of medium curry powder
A knob of butter
Salt and pepper
1 tablespoon of chopped coriander
150ml of natural yoghurt
A generous squeeze of lime

Plunge the cauliflower into a pan of boiling salted water and cook for a few minutes until tender before draining.
Heat the oil in a wok or frying pan. Add the onion, garlic and curry powder and fry for 5-6 minutes over a medium heat. Add the knob of butter and cauliflower and continue to fry for a further 5 minutes, stirring to coat the florets with the curry flavour. Season with a pinch of salt and sprinkle with the coriander.
While the cauliflower is cooking, mix together the yoghurt with the lime juice and season with the salt and pepper. Drizzle the yoghurt over the cauliflower just before serving or offer seperately.
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