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Last sunday my husband and I had a good friend and her boyfriend over for dinner. Although I had originally met her in Spain they now both live in London and were in town for the weekend. Since the boyfriend is allergic to gluten I was challenged to prepare a meal without any gluten. For those who do not know, gluten can hide in some very unexpected places, and I really had to make something that I was 100 % sure had no hidden gluten. To my rescue I remembered this marvelous meal my husband’s colleague and wife prepared a couple of years back, that was gluten-free. Their baby was gluten intolerant and breastfeeding, so his wife simply could not eat any food with gluten. I remembered the ingredients well because they are rather simple and I roughly knew how much I needed and how to prepare the meal. This is a really a deliciously healthy meal that is also easy to prepare. I love sweet potatoes; it adds a natural sweetness to any food its served with. The sweet potatoes are also loaded with fiber, antioxidants and nutrients, not to mention the additional raw cauliflower; stuffed with vitamins and minerals, also said to be anti-inflammatory and boost your brain health. The raw chili cauliflower with lemon is crunchy and together with the salmon and the baked sweet potatoes it makes a superb meal. My 2 year old daughter loved this meal, so I will definitely make this more than once.
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- 1 head of chopped cauliflower
- 1 chopped red chili pepper
- juice from 1 lemon (3,5 tbsp, 50 ml)
- 2 tbsp Honey
- 4 tbsp Olive oil
- Salt and pepper to taste
- Fried Sweet Potatoes
- 2 large sweet potatoes
- 3,5 tbsp olive oil
- 1/2 teaspoon Salt
- Pepper
- 390 Fahrenheit (200 Celsius) in the center of the oven
- 1 pound of Fresh, bone and skinless salmon (500 g) or 4 filets.
- Salt and pepper
- Preheat the oven to 390 Fahrenheit (200 Celsius)
- Cut sweet potatoes in wedges
- Place wedges on large baking pan and pour over olive oil, toss to mix.
- Sprinkle salt and pepper
- Place in oven
- After about 15 minutes take out and turn wedges over
- Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.
- While the potatoes are in the oven prepare the chili cauliflower
- Chop the cauliflower and put in a large bowl
- For the dressing
- Chop the chili
- In a mixing bowl, blend the chili, olive oil, lemon juice, honey, salt and pepper with a hand blender and process until smooth.
- Pour the dressing over cauliflower, toss gently, adjust the seasoning to taste.
- Salmon.
- Preheat a skillet over high/medium heat with a little oil.
- Sprinkle salt and pepper on the salmon
- Cook the fish in the skillet for 2-3 minutes on each side.
- The salmon is done when you can flake the center apart with a fork easily.
- Serve the chili cauliflower , with the salmon and the sweet potatoes. When serving this dish with friends, I usually serve it with some aioli or béarnaise sauce as well.
