Ginger Salmon/Snapper with K4 Cultured Cauliflower Puree and Kale Chips

Ginger Salmon/Snapper with K4 Cultured Cauliflower Puree and Kale Chips

A golden fillet of buttery K4 Cultured Ginger fried snapper placed on top of creamy white K4 Cultured cauliflower puree, crispy green Kale chips on the side and garnished with bright pink beetroot sauerkraut


Ginger Salmon/Snapper with K4 Cultured Cauliflower Puree and Kale Chips

You'll definitely want to snap up one of our favourite AIP recipes for your next dinner time. Glorious fillet of fish, we recommend snapper or salmon, nestled on a bed of delicious cauliflower puree with kale chips to deliver some well-needed crunch. Scatter on some ruby coloured sauerkraut and you have a winner or a dinner. Tastes good, does good.


Serves 4


  • 1 cauliflower
  • 1 onion
  • 2 tbsp healthy fat of choice (olive oil, avocado oil, lard, butter, bacon fat)
  • 4 tsp K4 Cultured Garlic (crushed)
  • 4 tsp K4 Cultured Ginger (finely chopped)
  • Splash of coconut milk
  • Zest and juice of one lemon
  • Salt to taste


  • 4 fillets of salmon or snapper or other light fish
  • 2 tbsp healthy fat
  • 4 tsp K4 Cultured Ginger (finely chopped)

Finish Touches

    • Fresh kale
    • Sea salt
    • Olive oil
    • K4 Sauerkraut



  1. Heat the oven to 180C and prepare an oven tray lined with baking paper.
  2. Shred the kale leaves from the stems and place in a large bowl. Add enough olive oil to coat the kale and a generous grind of sea salt. Massage the olive oil and salt into the kale leaves until they are well coated. Spread the leaves out on the oven tray. Bake in the oven for 4-6 minutes - keep your eyes on them - the difference between perfect kale chips and burnt is about 30 seconds! Remove when crunchy and not yet browned, set aside until plating.
  3. Use a heavy based large frypan that has a well-sealing lid. Melt the fat and a seasoning of salt on a low to medium heat. Saute the onion for 10 minutes.
  4. Roughly chop the cauliflower and add to the pan with a splash of water, cover and allow to cook for 10 minutes, stirring contents every couple of minutes. When the cauliflower is just tender, take off the heat (take care not to overcook to keep a lovely creamy taste).
  5. Allow to cool for 5 minutes, then add the K4 Cultured Garlic, K4 Cultured Ginger, and the zest and juice of the lemon.
  6. Portion appropriately in a high-speed blender and blend into a smooth puree. If needed, add a splash of coconut milk to ensure that the puree is the right consistency (1-2tsp per batch), Repeat until the entire vegetable mix is creamy. Taste and season with salt, cover and keep warm.
  7. Melt the second portion of fat in a frying pan on low to medium heat. Add the K4 Cultured Ginger and quickly pan fry for 1 min. Turn heat up to medium, and add the fish fillets.
  8. Fry for 2 min each side, taking care not to overcook.
  9. Spoon the warm cauliflower puree into dishes. Gently remove fish from pan and place on top of the puree. Spoon any remaining ginger fat on top of each piece of fish. Lay a spoonful of sauerkraut on top of the fish. Place kale chips to the side.

And there you have it! A delicious healthy meal that the whole family will enjoy.

1 comment

  • Lucy Miller


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