Curtis Stone's salmon with cauliflower larb salad
Looking for a delicious dinner idea? Embrace the fresh flavours of Thailand with this speedy salmon and cauliflower dish.
Note: + cooling time
- 2 tbs vegetable oil, divided
- 1 medium head cauliflower (about 900g), leaves and core removed, cut into 1cm pieces
- 1 long red chilli, seeded, sliced (optional)
- 2 garlic cloves, finely chopped
- 1 tbs finely chopped lemongrass
- 2 kaffir lime leaves, thinly sliced
- 1 tsp caster sugar
- 1/4 red onion, thinly sliced
- 1 1/2 tbs fish sauce
- 1 lime, juiced
- 4 Coles Tasmanian Skinless Salmon Portions
- 1 cup coriander leaves
- 1 cup mint leaves
- Lime wedges, to serve
In a large frying pan over high heat, heat 1 1/2 tbs oil. Add the cauliflower and cook, without stirring, for 1 min. Season with salt. Cook, stirring frequently, for 3 mins or until the cauliflower is partly browned and al dente. Stir in the chilli, if using, garlic, lemongrass, lime leaves and sugar. Cook for 1 min. Remove from heat and stir in the onion, fish sauce, 1½ tbs lime juice and 1 tbs water. Season the cauliflower larb with salt and more lime juice, if necessary. Set aside to cool slightly.
Meanwhile, season the salmon with salt and pepper. In a large non-stick frying pan, heat remaining oil over medium-high heat. Add salmon to the pan and cook for 3 mins or until the salmon is deep golden brown. Turn and cook for 2 mins or until salmon is mostly opaque with a rosy centre.
Fold the coriander and mint into the cauliflower larb. Transfer to a serving platter. Top with the salmon. Serve with lime wedges.