1large headcauliflowercut into florets and steamed
2tablespoonsfull fat coconut milk
Instructions
Preheat oven to 375 degrees.
Melt the coconut oil in a large skillet over medium heat. Season salmon with salt and pepper then sear in the skillet for 2 minutes per side. Transfer to a large baking dish.
Using a micro-plane, grate the orange rind over the salmon then sprinkle with grated horseradish.
Slice the orange and arrange the slices over the fish. Cover the baking dish with aluminum foil; bake for 15 to 20 minutes or until fish flakes easily when tested with a fork.
In a large mixer, add the steamed cauliflower, coconut milk, salt and pepper; blend until smooth and serve with salmon.
Notes
SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, cucumber and avocado, tossed with Leanne’s Basic Vinaigrette. NUTRITION: 263 Calories; 11g Fat (37.4% calories from fat); 35g Protein; 6g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 125mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.