5 – 6 pieces of wild-caught, or organically farmed, salmon, each piece approximately 2 ” / 5 cm wide
(you will use salmon leftovers in Saturday’s lunch)
1 cauliflower head (is on the “clean fifteen” list, so doesn’t have to be organic)
1 yellow onion (also on the “clean fifteen” list)
4 cloves of garlic, preferably organic
1 1/2 organic vegetable bouillon cubes
2 cups of frozen peas or other veggie (peas are on the “clean fifteen” list)
2 tbsp of organic Veganaise
Turn on the oven to 350 F / 175 C. While oven is heating up, prepare the cauliflower as directed below.
Peel onion and cut roughly. Remove leaves from cauliflower. Rinse and break up cauliflower into florets. Use a knife to cut up the remaining core into inch-size pieces (2.5 cm wide). Put onion and cauliflower in a large pot and add water – just enough to cover them. Break up a bouillon cube with your fingers and add to the pot. Turn up the heat and wait for everything to boil. Once it’s boiling, turn down the heat to low and let simmer for about 20 minutes, or until the cauliflower and onion are soft. Remove the pot from the stove and break up the florets a bit with a fork. Time to start preparing the salmon and veggies!
Salmon and veggies
Place the thawed, uncooked salmon in an oven-safe dish. Pour a frozen veggie of your choice in a separate, oven-safe dish. Sprinkle olive oil, salt and pepper on top of salmon and veggies. Place both dishes in the hot oven and bake for about 20 minutes. Cut a little incision in the middle of the fish to see if it’s cooked or use a food thermometer. If the fish splits easily into layers it’s cooked. If you use a food thermometer, the internal temperature of the salmon should be 145 F / 63 C.
While the salmon and veggies are baking in the oven, use a ladle to scoop up 2 cups worth / 5 dl of cauliflower from the pot. Don’t worry if onion or garlic is scooped up at the same time. Do remove excess liquid from the mixture, though, to maintain a fairly thick consistency. Put cauliflower mixture in a small food processor and mix on high until a smooth puree is achieved. Taste for salt and pepper. Mix in two teaspoons of Veganaise and serve together with the fish and veggies.
The remaining contents in the pot constitute the base for the cauliflower soup which is Friday’s lunch. Use a blender stick to thoroughly break up the cauliflower, onion, garlic and bouillon cube. If you are using a stainless steel or other scratch-resistant pot, you can use the blender stick directly in the pot., which is very practical. Otherwise, you might want to move the contents to a scratch-resistant container and blend the contents there. Store in the fridge. We only have to add liquid to the mixture in order to transform it into Friday’s lunch.
Cut into 1/2 inch / 1 cm cubes and store in container in the freezer. It will be used for Saturday’s lunch.
Preparation for next day’s meals
Take out veggie-lentil sauce from the freezer and keep it in the fridge. It will be used in Thursday’s veggie shepherd’s pie.