This combination of coconut cauliflower rice with rich salmon and clean tasting fennel and apple salad is a perfect winter dish. Cauliflower is abundant in the winter as is fennel and crisp apples. This a quick easy dish to make the whole thing can be made in less than 30 minutes. I like to serve with avocado the perfect accompaniment to salmon.

Ingredients.

1/2 a large cauliflower.

salmon pieces, this amount of veges will be enough for three large portions.

1/2 a can of coconut cream.

1 bunch of coriander.

1 lemon.

large glug of olive oil.

a bulb of fennel.

1 bunch of Spring onions.

1 small apple.

1 avocado.

First make the cauliflower rice, chop the cauliflower into chunks and process in a food processor in batches until finely chopped and looks like rice. Put in a saucepan and add the 1/2 can of coconut cream, cover and cook on moderate heat for 5 minutes.

Slice the Spring onions and fry in a little coconut oil until softened a bit.

Zest the lemon and chop some of the stalky ends of the coriander, reserve the more leafy half for the fennel salad. Add the softened Spring onions, zest and chopped coriander to the cauliflower rice, season with salt and pepper to taste and keep warm.

Next prepare the salad, finely slice the apple and fennel, best to use a mandolin if you have one, I only used half my fennel bulb as it was giant, add the juice from half the lemon to stop everything going brown. Then chop the rest of the coriander and stir into the salad, lastly add a large glug of olive oil.

I like to remove any pin bones that may still be in the salmon so you can eat it without any chance of bones. Feel with your fingers down the cut sides of the slices and use tweezers to pull out any bones you can feel. The salmon then goes into a hot pan with a good heaped tablespoon of melted coconut oil. The heat needs to be just before smoking point as we want a quick cook and a crisp skin. Put them in skin side down and fry on high heat for 4 minutes or less if your slices are not as fat as mine.Turn the slices over and cook for a further 2 or 3 minutes on the other side. We are  looking for a really crisp skin and the flesh only just cooked through, so the pieces are flakey and tender.Time to assemble your plates, add some of the avocado and extra lemon slices. Serves 3 large portions. 28grams of carbs per portion.