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spiced baked salmon with cauliflower couscous salad
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Spiced baked salmon with cauliflower couscous salad

Course Main Course
Cuisine Middle Eastern
Prep Time 25 minutes
Cook Time 25 minutes
Servings 2

Ingredients

For the baked salmon

  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp flat leaf parsley roughly chopped
  • 1 tbsp coriander leaves roughly chopped
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander seed ground
  • 1/2 tsp turmeric ground
  • 1 clove garlic finely chopped
  • 2 150 g fillets of sustainably caught salmon

Cauliflower couscous

  • 1/2 head cauliflower cut into small florets
  • 1 tbsp olive oil plus 2 tsp to dress salad
  • 1 cup rocket leaves
  • 1 lebanese cucumber finely diced
  • 1 tomato diced
  • 1 tbsp lemon juice

Steamed greens (optional)

  • 100 g green beans trimmed and halved
  • 150 g broccoli cut into small florets

Instructions

  • Combine chopped herbs and powdered spices in a bowl with 1 tbsp of olive oil and mix thoroughly to combine
  • cut a square of aluminium foil and put a portion of salmon on it, then spread half of the spice mix to the top of the fillet, and wrap into a parcel. Put into the fridge and marinate for 30 minutes
  • Meanwhile, add the cauliflower to a food processor and pulse until finely chopped. Heat a large frypan on medium oil and add 1 tbsp of olive oil. Heat the cauliflower grains for 5-6 minutes, or until tender and heated through. Put in a large bowl and set aside to cool.
  • Preheat the oven to 200 degrees Celcius
  • Place each salmon parcel in the oven and bake for 13-15 minutes for medium, or continue to liking
  • Meanwhile add rocket leaves, tomato and cucumber to the cauliflower couscous. Drizzle with lemon juice and remaining olive oil and toss to combine.
  • Steam the broccoli and beans in a steamer basket over simmering water until tender (about 3 minutes) - (optional)
  • Serve the salmon fillet on top of the bed of cauliflower couscous salad with optional steamed broccoli and green beans

Notes

The spice mix can be made ahead and used to marinate the salmon fillets before baking.
If you make the couscous salad ahead, eat it within a day of preparing, and take out of the fridge while you are marinating the salmon to bring it to room temperature.