Chermoula Salmon with Cauliflower & Pomegranate Salad

Chermoula Salmon with Cauliflower & Pomegranate Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 1, 2020.
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Ingredients

CAULIFLOWER SALAD

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

SALMON

  • 1 pack salmon fillet, cut into 2 pieces
  • 1 pack chermoula spices
  • Juice of 1/4 lemon

GARLIC YOGHURT

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

TO SERVE

  • 1/4 pack pomegranate arils

Steps

  1. Preheat oven to 220°C. Preheat BBQ to mediumhigh (if using).
  2. Prep & cook cauliflower salad. Toss cauliflower and onion on a lined oven tray with 1/2 tsp 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. Cut into 2 even pieces. Season with salt and toss in a bowl with chermoula spices and second measure of lemon juice.
  4. Cook salmon. Heat 1/4 tsp oil in a 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 1880 kj
449 kcal
Protein 28.6g
Carbohydrate 13.5g
Fat 31.4g