Ready in less than 30 minutes, this easy Salmon with cauliflower larb salad is packed with goodies, and makes for a delicious midweek meal option.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 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 lime leaves, thinly sliced
- 1 tsp caster sugar
- 1/4 red onion, thinly sliced
- 11/2 tbs fish sauce
- 1 lime, juiced
- 4 Coles Tasmanian Skinless Salmon Portions
- 1 cup coriander leaves
- 1 cup mint leaves
- Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a large frying pan over high heat, heat 11/2 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.
Step 2
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.Step 3
Fold the coriander and mint into the cauliflower larb. Transfer to a serving platter. Top with the salmon. Serve with lime wedges.
Nutrition Information
PER SERVE
Energy: 2033kJ/486 Cals (23%)
Protein: 39g (78%)
Fat: 30g (43%)
Sat fat: 5g (21%)
Carb: 9g (3%)
Sugar: 7g (8%)
Fibre: 9g (30%)
Sodium: 1055mg (53%)
Curtis Stone's Salmon with cauliflower larb salad
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 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 lime leaves, thinly sliced
- 1 tsp caster sugar
- 1/4 red onion, thinly sliced
- 11/2 tbs fish sauce
- 1 lime, juiced
- 4 Coles Tasmanian Skinless Salmon Portions
- 1 cup coriander leaves
- 1 cup mint leaves
- Lime wedges, to serve
Description
Ready in less than 30 minutes, this easy Salmon with cauliflower larb salad is packed with goodies, and makes for a delicious midweek meal option.
Method
Step 1
In a large frying pan over high heat, heat 11/2 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.
Step 2
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.Step 3
Fold the coriander and mint into the cauliflower larb. Transfer to a serving platter. Top with the salmon. Serve with lime wedges.