Chermoula Salmon with Cauliflower & Pomegranate Salad

Chermoula Salmon with Cauliflower & Pomegranate Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 1, 2020.
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Ingredients

CAULIFLOWER SALAD

  • 1/4 cauliflower, finely chopped, about 1 cup worth
  • 1/4 red onion, cut into 1cm thick wedges
  • 1 pack cauliflower spices
  • 1/2 courgette, peeled into ribbons
  • 1 handful baby spinach
  • Juice of 1/4 lemon
  • 1/2 tsp vinegar

SALMON

  • 1 pack salmon fillet
  • 1 pack chermoula spices
  • Juice of 1/4 lemon

GARLIC YOGHURT

  • 1/2 clove garlic, minced
  • 1 1/2 Tbsp yoghurt

TO SERVE

  • 1 Tbsp pomegranate arils

Steps

  1. Preheat oven to 220°C. Preheat BBQ to mediumhigh (if using).
  2. Prep & cook cauliflower salad. Toss cauliflower and red onion on a lined oven tray with a pinch of salt and cauliflower spices. Roast in oven for about 20 minutes, until tender. Remove from oven and allow to cool slightly.
  3. Prep salmon. Pat salmon dry and remove any remaining pin bones. Season with salt and toss in a bowl with chermoula spices and second measure of lemon juice.
  4. Cook salmon. Heat a non-stick fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium (depending on thickness), or until cooked to your liking. Alternatively, do this on the BBQ.
  5. Prep garlic yoghurt. In a bowl, combine garlic and yoghurt with a pinch of salt and mix well.
  6. Finish cauliflower salad. Toss cooked cauliflower and onion in a bowl with remaining salad ingredients. Season to taste.
  7. Serve cauliflower salad with salmon, garlic yoghurt and pomegranate.

Nutritional Information

Energy 1872 kj
447 kcal
Protein 29.1g
Carbohydrate 13.5g
Fat 31.2g