SUNDAY SALMON BAKE: Mouth-watering gourmet meal that anyone can make easily. Yet another example of how well you can eat on the Ideal Protein diet. Suffering is optional.

Ingredients:
THE SALMON:
Fresh Salmon filet with skin (you choose the amount. This heats up well in the microwave, so you can make enough for 2 meals if eating alone. )
Sea Salt + Ground Pepper (I use Pepper Mix with Black, White, Rosepepper)
1/2 tsp dried dill (or fresh dill)
Splash of Lemon Juice
Optional: Shrimp

THE "POTATOES"
1 large bag of frozen Cauliflower (or fresh)
1-3 teaspoons horseradish (I use a lot, others like it more subtle)
1-2 tsp olive oil
Seasoning (sea salt, ground pepper, Mrs Dash/Herbamare)
1/4 - 1/2 tsp nutmeg
Optional: Up to 1oz milk (from the morning coffee allowance)
Optional: You can also add broccoli to the cauliflower for a different taste. Both plain and with broccoli are excellent. The cauliflower only version lets the other flavors come out more. The horseradish gives the kick. You can also blend in peppers if you want it a bit sweeter (1 red/ green/ yellow/ or orange)


Directions:
THE SALMON
1. Wash fish in cold running water.
2. Place baking paper on a baking sheet.
3. Sprinkle sea salt and pepper on the non-skin side. Sprinkle on dill.
4. Squeeze lemon over the top
5. Place fish with skin UP on the pan and cook at 200 C for 20-30 minutes. But since the thickness and size varies, the ground rule is that it is done when you can peel the skin off without problem. (Use a fork and "roll" it off)
6. Take skin off.
7. Add seasoning to the newly exposed pink fish and splash a bit more lemon juice on. Set aside.

THE "POTATOES"
1. While the fish is cooking, add the cauliflower to boiling, lightly salted water.
2. Boil until tender. Drain.
3. Add 1-2 tsp olive oil, cauliflower and seasonings to a blender or other mixer. Whip until the consistency of mashed potatoes. You may add milk if needed, but be careful not to add too much liquid right away or the result may be too runny.

PUTTING IT TOGETHER
1. Put the "Potatoes" in a pan.
2. Place cooked fish on top.
3. Sprinkle shrimp on top (if frozen, run shrimp under hot water til unfrozen)
I often will sprinkle the shrimp with chili powder
4. Add another splash of lemon (or lime) juice) to the fish.
5. Bake at 200 C for another 5 minutes.

Before baking, if you want to really make this classic for PHASE 2 you can can add the addition of a creamy sauce made of
6 TB Greek Yogurt / Sour Cream
1 tsp horseradish
1/4 tsp nutmeg
salt + pepper
pinch nutmeg


Mix and pour over fish and "potatoes".

Elegant and beautiful. The fish bakes up so light and flakey that it doesnt taste "fishy". Your body craves the Omega 3, so give it what it wants!