CRISPY SKIN SALMON

Directions

• Simmer in water half of the cauliflower with a pinch of salt and garlic clove until tender. Strain away water, reserve one third of a cup incase needed. Place the strained cauliflower and garlic into a NutriBullet style blender, puree until smooth. If too thick add a drop of reserved simmering water until desired consistency is reached. Adjust seasoning of the puree if needed.
• Peel and chunky dice the sweet potato. Place into a bowl drizzle with a little olive oil salt and pepper, toss until coated. Place onto a lined roasting tray place into a preheated oven and roast for 30 mins at 180c until tender and has nice colour. Follow the same process with the cauliflower add to the same tray 15 minutes after sweet potato has been in. Cauliflower and sweet potato will then be ready at the same time.
• When sweet potato goes into the oven cut the Brussel sprouts in half drizzle with a little olive oil season with salt and pepper place in an air fryer at 120c for 10 mins then increase the temperature to 160c for 10 mins then increase to 200c until tender the outer leaves will be crispy and crunchy by now
• Into a hot pan place the salmon fillets skin side down for 5 minutes turn over and cook for a further 2 minutes. Cooking times will vary depending on how well done or rare you like your salmon. The important thing is when cooking salmon with the skin on is to cook for 70% skin side down.