2 x 125g salmon fillets, skin on
Sea salt and freshly ground black pepper
2 zucchini (courgettes)
1 tsp coconut oil
1/2 bunch Tuscan kale (cavolo nero), roughly chopped
2 Tbs beef stock or broth
Avocado Cashew Cream:
80g cashews, soaked for 10 minutes in boiling water, drained and rinsed
1/2 avocado
2 Tbs coconut oil
Juice and zest of 1 lemon
1/2 fresh chilli, finely chopped
Handful of basil leaves
Sea salt and freshly ground black pepper
Nutritional Info:
Energy 1912 kj (Calories 457)
Protein 30g
Fibre 8g
Fat 30g
Saturated Fat 8g
Carbs 23g
Sugar 5g
GF | DF | EF
Preheat the oven to 180 C (350 F) and line a baking tray with baking paper.
Place the salmon fillets on the prepared baking tray and season with salt and pepper. Bake for 15–20 minutes, or until just cooked through but still a little pink in the centre.
Meanwhile, make the avocado cashew cream. Add all the ingredients to a blender together with 2 tablespoons water and whiz together until smooth. Set aside.
Using a spiraliser, cut the zucchini into fine vegetable noodles. (If you do not own a spiraliser, simply shave the zucchini into thin slices with a vegetable peeler or a mandolin.)
Melt the coconut oil in a large frying pan over a medium heat. Add the zucchini noodles and sauté for 1–2 minutes until just softened, then stir in the kale, pour over the stock and toss together briefly until the kale is wilted.
To serve, divide the zucchini and kale mixture between plates and top with the salmon fillets and dollops of the avocado cashew cream. Serve.
Credits: This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally.
Photo Credits: Food Photography: © Chris Middleton Lifestyle Photography: © Rich MacDonald.
