Updated: May 27
Oven baked salmon with cumin roasted cauliflower served with hummus, lime and rocket leaves.
A lovely supper dish with lots of flavour and textures. A highly nutritious meal, packed with healthy fats, protein, fibre, vitamins and minerals.
2 x 6 oz salmon fillets, skin on
I head of cauliflower
2 tsp cumin seeds
2 tsp coriander seeds
1 tbsp coconut oil, melted
2 tbsp lime juice
2 tbsp flat leaf parsley, finely chopped
Sea salt and pepper
75 g rocket leaves
1 head of chicory, finely shredded
1 tsp lime and 1 tsp extra virgin olive oil
2 large tbsps hummus
2 wedges of lime to serve
Preheat the oven to 200ºC/400ºF/gas 6.
Freshly grind the cumin and coriander seeds and set aside. Cut the cauliflower in half, remove the core and cut into florets. Wash and dry then place in a bowl with the melted coconut oil and freshly ground cumin and coriander seeds. Place in a roasting tray lined with parchment paper and cook in the oven for 10 minutes.
Put the salmon, skin side up onto a baking sheet. Sprinkle with parsley and lime juice and season with salt and pepper. Bake for 10-12 minutes until cooked. (You can tell when the fish is cooked as it will flake easily).
Remove the salmon and the cauliflower from the oven. Mix the lime juice and olive oil and add to the rocket and chicory leaves. Serve the fish and cauliflower on a plate with a quenelle (or tablespoon) of hummus, dressed salad leaves and a wedge of lime.
* A Quenelle is a chef’s term for a nice spoonful and it looks more impressive than a dollop if you are serving the dish to friends.
** The spices taste so much better when freshly ground. You can quickly grind the spices in a coffee grinder or use a pestle and mortar.