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Salmon with cauliflower larb salad recipe
Salmon with cauliflower larb salad recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a vibrant and flavorful Thai-inspired dinner using seasonal vegetables.
Ingredients:
  • 36.80 gm vegetable oil, divided
  • 1 medium head cauliflower (about 900g), leaves and core removed, cut into 1cm pieces
  • 1 long red chilli, seeded, sliced (optional)
  • 2 garlic cloves, finely chopped
  • 20.00 ml finely chopped lemongrass
  • 2 makrut lime leaves, thinly sliced
  • 5.00 gm caster sugar
  • 1/4 red onion, thinly sliced
  • 36.60 gm fish sauce
  • 1 lime, juiced
  • 4 Tasmanian Skinless Salmon Portions
  • 250.00 ml coriander leaves
  • 250.00 ml mint leaves
  • Lime wedges, to serve
Instructions:
  • Heat 1 1/2 tablespoons of oil in a large frying pan over high heat. Add cauliflower and cook without stirring for 1 minute. Season with salt and cook, stirring frequently, until cauliflower is partly browned and al dente, about 3 minutes. Add chili (if using), garlic, lemongrass, lime leaves, and sugar. Cook for 1 minute. Remove from heat, stir in onion, fish sauce, 1 1/2 tablespoons lime juice, and 1 tablespoon water. Season with salt and more lime juice if needed. Allow the cauliflower larb to cool slightly before serving.
  • Season the salmon with salt and pepper, then sear in a large non-stick frying pan with oil over medium-high heat until deep golden brown for about 3 minutes. Flip and cook for an additional 2 minutes until salmon is mostly opaque with a rosy center.
  • Gently mix the coriander and mint into the cauliflower larb, then transfer to a serving platter. Top with salmon and serve with lime wedges.

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