Glazed Salmon and Cauliflower Mash

Glazed Salmon and Cauliflower Mash

• 14 ounces of salmon better if wild caught (enough for 2 meals)
• 2 tablespoons of Stevia (Dr. Bert’s carries it in it’s purest form)
• 1 1/2 teaspoons of dry mustard
• 1 tablespoon of soy sauce
• 1 1/2 teaspoons rice vinegar (make sure it is the 0 carb rice vinegar)
• 1/4 teaspoon Ideal Protein Pancake Syrup

1. Mix together the Stevia, mustard, soy sauce, vinegar and syrup in a small dish.
2. Separate out 1 tablespoon of this mixture and set aside in a separate dish.
3. Place the salmon fillets on a plate and pour the larger quantity of the sauce moisture over the salmon. Turn each Fillet so that both sides are coated with the glaze.
4. Let the fish sit for a few minutes with the skinless side down in the sauce.
5. Either grill or broil the fish. Cook for about 5 minutes per side. Baste once with the sauce mixture that you reserved before you cook the second side. Drizzle the reserved seasoning mixture over each piece before serving.

Cauliflower Mash

• 8 cups bite-size cauliflower florets (about 1 head)
• 4 cloves garlic, crushed and peeled
• 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• Snipped fresh chives for garnish
• 1/2 cup of chicken broth

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add 1 teaspoons oil , salt and pepper; pulse several times, then process until smooth and creamy.
3. Transfer to a serving bowl. Drizzle with the remaining 1 teaspoons oil and garnish with chives, if desired. Serve hot.