Prep 00:05 Cook 00:15 Makes Serves: 2 makes Source 28bysamwood.com
Heat coconut oil in a medium saucepan over medium heat and saute garlic for a few minutes. Add potato, cauliflower, 1/2 cup of salted water and simmer, covered for 8 minutes. Add peas and cook for another 2 minutes.
Drain, reserving any liquid, and mash, adding any liquid if needed. Adjust seasoning.
Meanwhile, heat a frypan or grill over high heat and combine kecap manis and chilli. Cook salmon skin side down for 4 minutes, turn and cook for another 4-6 minutes, depending on thickness. Brush with marinade in last few minutes of cooking.
Serve salmon on bed of mash with a lemon wedge.
Energy 2051.96kj Calories 490.11cal Protein 39.98g Fibre 10.26g Fat 28.86g Saturated Fat 11.17g Carbs 12.36g Sugar