Cauliflower couscous with corn and sesame salmon
(at time of publication)
- 1 medium-sized head of cauliflower
- 8 tablespoons sesame seeds
- 4 x 100g salmon fillets
- 1 fresh chilli or 1 teaspoon dried chilli flakes
- 2 cups frozen corn sweetcornXkernels
- 1 large handful fresh basil
- 1 lemon, zest and juice
1 Cut the cauliflower into medium-sized florets. Place florets in a food processor and pulse until the cauliflower is finely diced and looks like couscous. Be careful not to over-blend. Set aside.
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 2-3 minutes or until golden. Turn. Cook for a further 2-3 minutes, or until cooked to your liking. Remove from the pan, cover lightly and set aside.
3 Using the frying pan with the oil from the salmon, 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.
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.
Nutrition Info (per serve)
Total fat 33g
–Saturated fat 8g
Dietary fibre 10g
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