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Crispy-skinned salmon with cauliflower cous-cous
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in crispy-skinned salmon with cauliflower cous-cous for a nutritious start. By Curtis Stone.
Ingredients:
  • 91.00 gm olive oil, divided
  • 4 long red chillies (about 80g), finely chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 tsp ground coriander
  • 1 lemon, zest finely grated, juiced
  • 6.00 gm sea salt flakes
  • 4 x 180g salmon fillets, skin on, halved crossways
  • 1/2 cauliflower head (about 500g), broken into small florets
  • 80g pine nut
  • 36.40 gm extra virgin olive oil
  • 3 tsp fresh flat-leaf parsley, chopped
  • 50g (about 4 loosely packed cups) baby rocket leaves
Instructions:
  • Heat 4 tablespoons of oil in a small heavy saucepan over medium heat. Cook the chillies, garlic, and coriander for 5-7 mins until the chillies are softened and fragrant. Remove from heat and stir in 1 tablespoon of lemon juice and 1 teaspoon of sea salt flakes. Let the chili dressing cool slightly before using.
  • Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Place the salmon pieces skin-side down and cook for 5 minutes until the skin is crisp. Flip the salmon and cook for an additional 1-2 minutes until mostly opaque with a rosy center.
  • Pulse the cauliflower in a food processor until it resembles couscous. Transfer to a bowl and combine with pine nuts, extra virgin olive oil, parsley, lemon zest, 1 tablespoon of lemon juice, and the remaining 1 1/2 teaspoon of sea salt flakes.
  • Plate the rocket and couscous evenly on 8 plates, then place the salmon on top and drizzle with the chili dressing before serving.

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