ALMOND HONEY-BAKED SALMON WITH POTATO CAULIFLOWER MASH
600g mashing potatoes, peeled and diced 2cm
head cauliflower, cut into small florets
1 tablespoon butter
2-3 tablespoons milk
500g boneless salmon fillets (skin on)
1 tablespoon runny honey 1 teaspoon lemon juice
50g sliced almonds, very finely chopped
1 head broccoli
1 cup frozen peas, defrosted
lemon, cut into wedges
Preheat oven to 200 degrees Celsius. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
Cook potatoes and cauliflower in a pot of boiling water for about 15 minutes, or until very soft.
Drain and return to pot with butter and milk and mash until smooth. Season to taste with salt and pepper. Cover and keep warm.
Pat salmon dry, remove any remaining pin bones and cut into 4-5 pieces. Place on prepared tray, skin-side-down, and season with salt. Mix all remaining almond honey-baked salmon ingredients together in a small bowl.
Using clean hands, evenly sprinkle almond honey mixture over salmon and press lightly to adhere. Set aside.
Bring a small pot of salted water to the boil. Cut broccoli into small florets and cook in boiling water for 2 minutes. Add peas and cook a further 1 minute until bright green and tender. Drain.
When potatoes have 5 minutes cook time remaining, bake salmon for 6-8 minutes for medium-rare, or until cooked to your liking. Check salmon regularly to avoid burning the almonds.
To serve, divide potato cauliflower mash and greens between plates and top with a piece of almond honey-baked salmon. Serve with lemon wedges on the side for squeezing over salmon.