Foolproof Fancy Fish Friday

This recipe 'should' wow the pants off most fish-lovers, most food-lovers in general really because it's not only tasty it's dead easy! This is one of Farmer Mick's favourite meals and I get a real kick of 'clean-out-the-fridge' (COTF) meals because some of my best meals have been born this way....so this style of cooking suits me fine.

Farmer Mick will often complain that we have no food in the fridge and then I pull something like this out of my umm, hat and he will say every time without fail....'fish and three veg never tasted so good'! He's easy to please and this recipe is seriously easy.

For this COTF meal, I was clearly favouring my purple veggies at the time so I thought why not use them all at the same time and alas this colourful creation was born.

What you'll need
These quantities will make enough for 2 people
Fresh salmon fillets (any fish works fine)
3 x purple carrots (or any colour will do)
1 x sweet potato (you could use purple to really purp up the occasion!)
1/2 x purple/white cabbage shredded
1 x cup baby peas (I often use sugar snap peas, beans or brussel spouts)
Dash of almond milk
1/2 teaspoon of Nuttlex (or any butter)
1 x tablespoon wholegrain mustard
A dash of apple cider vinegar
A swig of Barenuts Macadamia Nut Oil
Generous drizzle of Barenuts Macadamia Nut Butter
Fresh parsley
Fresh dill
1 x lemon - half for the cabbage mix + extra for drizzling over the salmon

Method
Preheat oven to 180 degrees.
Boil carrots and sweet potato until soft. Mash or smash with a fork.
Add butter + milk and a generous amount of fresh parsley and freshly cracked pepper.
Set aside and reheat just prior to serving up.

Place salmon on baking tray.
Drizzle with Barenuts Macadamia Nut Butter and a squeeze of lemon juice.
Bake for 15-18 minutes or until the butter goes crusty.

Meanwhile, in a saucepan combine the shredded cabbage + peas + wholegrain mustard + apple cider vinegar + squeeze of lemon juice.
Simmer on low with a lid on for approximately 10 mins.
Season with freshly cracked black pepper. 

Remove salmon from the oven.
In a bowl, arrange half of the smashed carrot + sweet potato mixture.
On the other side, add the pickled cabbage + peas mixture.
Top with the salmon fillet + squeeze of lemon juice + fresh dill.

​Happy Friday y'all!