- 1 x 150g Wood Roasted Huon salmon (blackened spice) – bones and skin removed – roughly chopped
- 80g Onion - Sliced
- 30g Shallots - Chopped
- 15g Garlic - chopped
- 30g Butter - chopped
- 400g Cauliflower - cut into florets
- 150g English spinach - roughly chopped
- 5g Cumin
- 5g Turmeric
- Sea salt
- Black pepper
- 2 Soft boiled eggs - halved
- 3g Curry Powder
Steam the cauliflower until slightly softened.
Remove from heat – set aside.
Heat the butter in large fry pan.
Add onion and shallots and cook for 4-6 minutes on low heat until softened.
Add cumin and turmeric and stir – cook for 1 minute.
Add Smoked Huon Salmon cook for 4-5 minutes.
Add spinach and cauliflower and cook until greens have wilted and cauliflower is warmed through.
Remove from the heat.
Add boiled eggs.