Description
An easy, healthy, Indian-inspired salmon supper that is speedy enough for a weeknight.
Ingredients
Scale
- 1/4 Small Cauliflower, broken up into pieces
- Large Handful Pomegranate Seeds
- Large Handful Fresh Coriander, chopped
- Small Handful Flaked Almonds
- 1 Salmon Fillet
- 3 tbsp Funky Elephant Methi Sauce
- Extra Virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
Instructions
- Pre-heat the oven to 200 degrees (395 Fahrenheit).
- Make the riced cauliflower by whizzing it in a food processor, and transfer it to a bowl covered with kitchen wrap. Make a few holes in this with a sharp knife to allow steam to escape, and get on with preparing the pomegranate seeds, coriander, and lightly toasting the flaked almonds in a frying pan over a medium high heat. Keep an eye on them, as they can easily catch, and remember to remove them from the pan as soon as they are done, because they can also burn in the residual heat.
- Place the salmon skin side down on a baking try lined with a piece of baking parchment. Spoon over the sauce and rub it all over the salmon until it is all coated. Bake in the oven for 10 minutes until the fish is firm.
- Meanwhile, microwave the cauliflower on high for 6 minutes, then stir in the pomegranate, coriander, almonds, a good glug of olive oil and a generous seasoning of salt and pepper.
- Serve everything immediately on warm plates, possibly with some green veggies on the side.