|So simple yet so delicious|
1 package chimichurri wild caught salmon from Trader Joes (or marinated fish of your choice)
1/2 head red cabbage, shredded
1 sweet yellow onion, sliced
1tbs macadamia nut oil
1/4c apple cider vinegar
1/3c slivered almonds
1/2 head cauliflower, cut into pieces
1tbs butter, preferably from grass fed beef
a dash of almond milk
salt and pepper to taste
1. Preheat your oven to 400F. Remove fish from marinade and place on a lined baking sheet. Bake in the oven for 12-14 minutes (approximately 10 minutes per inch of thickness).
2. Place cauliflower with a few tablespoons of water in a glass microwavable dish. Microwave on high for 8-10 minutes, or until very soft. Puree in a food processor with some butter, almond milk, salt and pepper until the consistency is that of mashed potatoes.
3. Meanwhile, heat macadamia nut oil in a large saute pan. Saute onions until translucent. Add cabbage and vinegar and cook, stirring occasionally until crisp-tender. Add the almonds and continue to cook a few minutes more.
4. To serve, place some cauliflower puree at the bottom of your plate. Top with a piece of salmon and cover the entire dish with your nutty cabbage. So delicious!