Serves 4 (25 minutes to make)
1 medium sized head of cauliflower
8 tablespoon sesame seeds
4 x 120g salmon fillets
1 fresh chilli or 1 tsp dried chilli flakes
2 cups frozen corn kernels
1 large handful fresh basil
Zest and juice of 1 lemon
Salt and pepper to taste
Cut the cauliflower into medium sized florets. Place florets in a food processor and pulse until the cauliflower is finely diced and it looks like couscous. Be careful not to over-blend. Set aside.
Place sesame seeds on a plate. Press salmon into the seeds and coat the top side of the fillet. Heat a large non-stick frying pan on a high heat. Cook salmon, seed side down, for 2 to 3 minutes or until golden. Turn. Cook for 2 to 3 minutes or until cooked to your liking. Remove from the pan, cover lightly and set aside.
Using the same frying pan and the oil from the salmon fillets, add the corn, chilli, lemon zest and fry for a couple of minutes. Add the cauliflower, stirring for 2-3 minutes until heated through, but still crunchy. Remove from the heat.
Serve salmon on top of the cauliflower mix and squeeze a good amount of fresh lemon juice over the top. Roughly chop a large handful of fresh basil leaves and scatter over the salmon.