- 4 x 140g Huon Salmon portions, butterflied
- 2 Cups Panko or bread crumbs
- 1 Spring onion, finely sliced
- 1 Cauliflower
- 1 Head of garlic, roasted
- 1 Cup Cream cheese
- 1 Cup Rice Bran Oil
Preheat oven to 200 degrees.
Brush each piece of salmon with rice bran oil, press into panko crumbs with sliced spring onions.
Place each piece of crumbed salmon onto a baking tray and bake for 5-6 minutes or until golden.
Finely slice cauliflower and steam until soft. Add roasted garlic and cream cheese then blend until smooth. Season to taste.
Serve with the warm cauliflower puree, lemon wedges and your favourite salad.