Recently I had a weekend of over indulgence. You name it, I ate it (or drank it!). When Monday rolled around I felt like I just had to have something healthy. However, in my world, healthy cannot mean diet sized, uninspiring or bland. Even when I eat something nutritious it still has to be delicious and filling. I whipped up this dish and thought it would be "pretty good" but when we tasted it I realised it was even better than that. It was totally yummy. Almost yummy enough for me to be this healthy every night....ok maybe not, but close. Delicious, nutritious and on the table in under 30 minutes with next to no washing up. Yes please!

Give this one a go and see what you think. Oh, and if you're not a fan of salmon you could substitute it for a nice firm white fish fillet. But having said that, I have people in my household who have previously not been "into" salmon but who have been convinced by this simply steamed version.

(serves 4 but quantity can easily be increased with no affect on cooking time)

Ingredients
4 skinless and pinboned salmon fillets (250g to 300g each) - I like the pieces from the belly
4 spring onions (finely chopped) - optional
1 lemon (zested and juiced)
olive oil
S&P
1 medium califlower (cut into florets)
1 tbs cream (thickened or pouring)
1/2 tsp ground nutmeg
150g baby spinach leaves
1-2 tsp basil pesto

Method:

1. Line a perforated steamer tray with baking paper and place the cauliflower florets on top. Season well with salt and pepper. Sprinkle over the nutmeg and drizzle with a little olive oil.

2. Place the tray into the Combi-Steam. Select Steam. Set the temperature to 100°C or 100%. Set the cooking time to 15 minutes.

3. Meanwhile line a stainless steel baking tray with baking paper. Place the salmon fillets on the tray leaving space in between. Tuck any "thin" ends of the salmon under to help it cook evenly. Sprinkle the lemon zest and spring onions (if using) on top. Season well with salt and pepper.

4. Remove the cauliflower at the end of the cooking time. Place the spinach leaves on top to wilt.

5. Reduce the Combi Steam temperature to 80°C. Place the salmon into the oven. Set the cooking time to 10 minutes.

6. Meanwhile, place the cauliflower and spinach into a food processor or a jug for a stick blender. Add the cream and pesto and around 1 tsp of lemon juice. Process until lovely and smooth. Season to taste.

7. Serve the puree on the bottom of the plate and top with the salmon.

Notes:
*adjust the cooking time for the salmon if you like it more pink in the middle or more well done.
*add some other veggies like asparagus spears, peas or green beans to the oven with the salmon if you like.

I think you'll like this one, especially if you enjoy a healthy approach. You can, of course, play with the veggies.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x