Spicy baked salmon recipe with cauliflower couscous

spicy baked salmon recipe from CSIRO low carb diet recipe book

Spicy baked salmon recipe with cauliflower couscous

The original recipe of the spicy baked salmon recipe with cauliflower couscous was confusingly a mix of summer and winter. Or more aptly, an autumn recipe. The couscous was created from a mix of cauliflower (a winter or autumn vegetable), watercress, tomatoes and cucumber (summer or autumn). It was quite challenging to adapt this recipe for a winter food menu. I decided to leave in the tomatoes because I have seen some seasonal tomatoes, and here in Australia is a great truss tomato greenhouse in South Australia, which is very sustainable and produces tomatoes all year round.

This baked salmon recipe is very tasty. The middle eastern spices are accompanied beautifully with the tangy couscous salad. Couscous is a great substitute in the couscous recipe, because it is much lower in carbohydrate.

Spicy baked salmon recipe with cauliflower couscous
Recipe type: Dinner
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 2 serves
The fragrant spices and herbs make for a delicious salmon fillet. The cauliflower couscous is the perfect tangy accompaniment to the middle eastern flavours.
  • 2 tsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp flat leaf parsley - roughly chopped
  • 2 tbsp coriander leaves - roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground tumeric
  • 1 clove garlic - finely chopped
  • 2 x 150 g sustainably sourced wild salmon fillets
  • 150 g broccoli - cut into small florets
  • 50 g green beans - trimmed
  • For cauliflower couscous
  • 250 g cauliflower (1/4 cauliflower) - cut into small florets
  • 1 tbsp extra virgin olive oil
  • 1 cup of rocket leaves - roughly chopped
  • 1 cup of baby spinach leaves - chopped
  • 1 cup of watercress sprigs (in autumn only)
  • ¼ bunch of radishes - cut into small dice (or 1 small lebanese cucumber in autumn - cut into 5 mm dice)
  • 1 tomato - cut into small dice
  • 1 tbsp lemon juice
  • 2 lemon wedges to serve
  1. Mix the lemon juice, olive oil, cumin, coriander, tumeric and garlic in a bowl to combine. Place each salmon fillet in a baking dish and coat with the spice and herb mixture. Cover and move to the fridge to marinate for 30 minutes.
  2. Meanwhile process the cauliflower in a small food processor until it resembles small rice grains. Heat 2 tsp of olive oil in a frypan over medium heat, and all the cauliflower, stirring occasionally for 5 - 6 minutes until heated through and tender. Transfer to a large salad bowl and set aside to cool.
  3. Preheat oven to 200 degrees Celcius.
  4. Cut out two squares of foil that are large enough to wrap the salmon and place a salmon fillet in the middle of each. Add any left over marinade from the baking dish and wrap to cover, then bake on a baking tray or baking dish for 15 minutes for medium or continue cooking to your liking.
  5. Meanwhile steam the broccoli and beans over a pot of simmering water for 3 minutes or until tender.
  6. Add the rocket, spinach, radish and tomato to the cauliflower and mix gently to combine. Add the lemon juice and olive oil and toss gently.
  7. Divide the cauliflower couscous between plates and rest the baked salmon on top. Serve with the steamed vegetables and lemon wedges on the side.

Recipe is lightly adapted from the CSIRO Low Carb Diet book, which you can get here ->The CSIRO Low-Carb Diet


To see other seasonal recipes, please visit our seasonal meal plans page.

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