Crispy Skin Salmon with Cauliflower Couscous

Source: Coles Magazine march 2016 - Page 11
From Curtis Stone

Serves 8 as an entree - Prep 15 min - Cook 15 min

 5 tablespoons olive oil, divided
 4 long red chillies (about 80g), finely chopped
 2 garlic cloves, finely chopped
 1 1/2 teaspoons ground coriander
 1 lemon, zest finely grated, juiced
 2 1/2 teaspoons sea salt flakes
 4 x 180g salmon fillets, skin on, halved crossways
 1/2 cauliflower head (about 500g), broken into small florets
 1/2 cup (80g) pine nuts, toasted
 2 tablespoons extra virgin olive oil
 3 teaspoons fresh flat-leaf parsley, chopped
 50g (about 4 loosely packed cups) baby rocket leaves


  1. In a small heavy saucepan over medium heat, heat 4 tablespoons of the oil. Add the chillies, garlic and coriander and cook for 5-7 mins or until the chillies are softened and fragrant. Remove from the heat and stir in 1 tablespoon of the lemon juice and 1 teaspoon of sea salt flakes. Set the chilli dressing aside to cool slightly.
  2. In a large heavy non-stick frying pan over medium heat, add the remaining 1 tablespoon of olive oil and then the salmon pieces, skin-side down, and cook for about 5 mins or until the salmon skin is crisp. Carefully turn the salmon over and cook for 1-2 mins longer or until the salmon is mostly opaque with a rosy centre when pierced in the thickest part with the tip of a small knife.
  3. In a food processor, pulse the cauliflower until it resembles couscous. Transfer to a bowl and mix in the 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.
  4. Divide the rocket and couscous evenly among 8 serving plates. Top with the salmon and serve with the chilli dressing.
Energy  1762kJ
Fat saturated    5.00g
Fat Total    35.00g
Carbohydrate sugars    2.00g
Carbohydrate Total     2.00g
Dietary Fibre   4.00g
Protein   23.00g
Sodium   476.00mg

Vic Lic

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