- ½ cauliflower
- ¼ bunch kale (the flat leaf or the curly is fine), finely chopped.
- Handful mint and basil leaves, finely chopped.
- Salt and pepper
- 1 pinch dried chilli flakes
- 1 tsp cumin powder
- 2 salmon fillets
In a food processor, blitz the cauliflower until it turns into a coarse breadcrumb like consistency.
Get out two frying pans, one on medium high and the other on medium heat. Add some olive oil to both pans.
In the medium high heat pan add the salmon fillets (first season them with salt and pepper) skin side down.
In the medium heat pan, tip in the cauliflower. Stir through until it starts to soften then add the kale. Season with salt and pepper and add the dried chilli and cumin. Cover with a lid.
After about 4-5 minutes or the skin is crisp, turn the salmon over.
Cook the salmon for another 3-4 minutes or until cooked to your liking.
Remove the lid from the cauliflower, then add the mint and basil and cook for another minute, then take off the heat.
Serve the cauliflower scramble into bowls and place the salmon fillet on top. Garnish with some cracked pepper and torn up basil leaves.