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Salmon with Cauliflower Larb Salad

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Ready in less than 30 minutes, this easy salmon and cauliflower larb salad is packed with goodies, and makes for a delicious midweek meal option.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes


  • 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
  • ¼ red onion, thinly sliced
  • 1½ tbs fish sauce
  • 1 lime, juiced
  • 4 Coles Tasmanian Skinless Salmon Portions
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large frying pan over high heat, heat 1½ 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.
  2. 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.
  3. Step 3

    Fold the coriander and mint into the cauliflower larb. Transfer to a serving platter. Top with salmon. Serve with lime wedges.