Cauliflower and corn couscous with sesame salmon

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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Photo 26-10-15, 7 25 11 PM (1)

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