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Moroccan Salmon With Herbed Cauliflower Salad Recipe

salmon salad

High in essential fatty acids (think beautiful skin), high in protein (think lean muscle mass) and rich in selenium (think fat-burning thyroid control), this simple dish punches well above its weight. Tender salmon pairs so beautifully with the nutty, liver-cleansing cauliflower – if you’ve never tried it like this, I urge you to give it a go. You may just find it’s your new favourite dish!

Serves 

Preparation time: 20 mins 

Cooking time: 10 mins

Ingredients

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cardamom

1/4 teaspoon sea salt

1 tablespoon olive oil

4 x 175 g salmon fillets, skin and bones removed

Herbed cauliflower salad

1 teaspoon olive oil

1 cup finely grated cauliflower

2 1/2 cups baby rocket

1 Lebanese cucumber, chopped

1/2 red onion, chopped

5–6 cherry tomatoes, chopped

3 tablespoons flat-leaf parsley leaves

1/2 cup mint leaves

3 tablespoons lemon juice

1/4 teaspoon freshly ground

black pepper

Method

Combine the paprika, cumin, ginger, pepper, cardamom and salt in a small bowl.

Heat the olive oil in a large frying pan over medium– high heat. Season both sides of the salmon with the spice mixture, then add to the pan and cook for 4–5 minutes each side or until just cooked through (the exact cooking time will depend on the thickness of the fillets). Remove and cover to keep warm.

Meanwhile, to make the cauliflower salad, heat the olive oil in a frying pan over high heat, add the cauliflower and cook, stirring, for 5 minutes or until it becomes crispy. Remove the pan from the heat and add the remaining ingredients. Toss well to combine.

Divide the cauliflower salad among serving plates and top with the salmon.

NUTRIENT BOOST: Add broccoli to the cauliflower – it tastes great and is high in calcium.

CHANGE UP THE FISH: Replace the salmon with any firm white fish fillets (barramundi is particularly good here).

FOR CARB-LOVING FAMILY MEMBERS: Add the salad to a bowl of brown rice and mix it up. Kids love a bowl – they think it tastes different, but we know it includes all the same nutrients!

This recipe is extracted from ‘Eat, Drink and Still Shrink’ by Michele Chevalley Hedge, Published by Plum, RRP $34.99, Photography by Cath Muscat

Written by TheCarousel

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