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Chermoula Salmon with Sumac Cauliflower Salad

Servings 2
Total Time 30 minutes

Ingredients

Cauliflower Salad

  • ½ cauliflower finely chopped
  • ½ red onion cut into wedges
  • Sumac seeds (½ tsp sumac, ¼ tsp poppy seeds, ¼ tsp cumin seeds)
  • ¼ tsp salt
  • 1 courgette peeled into ribbons
  • 50 g baby spinach
  • 1 tsp white wine vinegar

Salmon

  • 250 g salmon fillet cut into 2 pieces
  • Chermoula spices (1 tsp ground cumin, ½ tsp ground coriander, ¼ tsp smoked paprika, ⅛ tsp allspice, ½ tsp turmeric)
  • ½ tsp oil

To Serve

  • 50 g grapes halved
  • 75 g plain yoghurt

Instructions

  • Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ grill to medium-high (if using).
  • Prep cauliflower and onion and toss on a lined oven tray with sumac seeds and salt. Roast for about 20 minutes, until tender. Remove from oven and allow to cool slightly.
  • Pat salmon dry and remove any remaining pin bones. Cut into 2 even pieces. Season with salt and coat flesh in chermoula, avoiding the skin.
  • Heat oil in a medium fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Use a fish slice to press on fleshy side of salmon to ensure all skin is touching the pan. Flip and cook for a further 2 minutes for medium, or until cooked to your liking. Alternatively, cook salmon on BBQ.
  • Prep courgette. In a medium bowl, toss cooked cauliflower with remaining salad ingredients. Season to taste with salt and pepper. Prep grapes.
  • Serve cauliflower salad with salmon, yoghurt and grapes.