Lemon maple salmon with cauliflower mash
Fresh lemon rind
2 tsp, grated
600 g, (skin on)
360 g, coarsley chopped
2 cup(s), (1/2 small), cut into florets
1 medium, cut to wedges, to serve
- Preheat oven to 200°C or 180°C fan-forced. Combine syrup, rind and juice in a small jug. Using a sharp knife, cut 3 shallow diagonal slits across the skin of each salmon fillet. Place salmon in a shallow glass or ceramic dish, skin-side up. Pour marinade over salmon. Cover and refrigerate for 15 minutes.
- Boil, steam or microwave potatoes and cauliflower, separately, until tender. Drain. Mash potato and cauliflower in a large bowl with milk and oil until smooth. Season with salt and freshly ground black pepper.
- Meanwhile, line a baking tray with baking paper. Place salmon, skin-side up, on prepared tray. Bake for 10 minutes or until cooked to your liking.
- Serve salmon with cauliflower mash and lemon wedges.