Spring is here, and it’s the perfect time to dish up gorgeous salads for dinner. If you’re in need for some inspiration for dinner tonight, why not try this delicious Lemon roasted salmon with a fragrant cauliflower couscous side!!
Salmon is rich is anti-inflammatory omega 3 fatty acids, B vitamins, potassium, selenium and protein.
Did you know? The EPA/DHA in omega 3 fatty acids have been shown to possess amazing health benefits including decreasing inflammation, lowering blood pressure, reducing the risk of cancer and improving the function of the cells that line your arteries. It’s recommended to eat fish in your diet 2-3 times/week!
LEMON ROASTED SALMON- SERVES 2
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It’s astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You’ll have an elegant fish dinner in about 15 minutes. Don’t be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons minced chervil, parsley or dill
- 2 salmon fillet, 1 1/2 to 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
- Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
- Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
- Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges, and your favourite salad or steamed green vegetables.
FRAGRANT CAULIFLOWER COUSCOUS – SERVES 4
You might have heard of cauliflower ‘rice’, but have you tried cauliflower ‘couscous’? It’s a healthier, less starchy, gluten-free take on a traditional couscous salad and can be made with a variety of tasty ingredients, herbs and spices.
1/2 head of large cauliflower
1 tablespoon coconut oil
1/2 large white onion, finely chopped
1/2 cup pistachios (in shells) or 1/3 cup (shelled)
2 cloves garlic
2 tablespoons olive oil
Zest of 1 lemon
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander seed powder
1 teaspoon salt
3 tablespoons dried cranberries
Juice of 1/2 lemon
1/3 cup pomegranate kernels (optional)
Handful of chopped parsley
Step 1: Cut the cauliflower into florets and process into small crumbs using a food processor. I do this in batches, transferring the crumbed mixture from each batch of cauliflower to a bowl.
Step 2: In a large frying pan, heat coconut oil over medium-high heat. Add the onion and sauté for 1-2 minutes.
Step 3: Add most of the nuts (reserve a few for garnish) and the garlic to a food processor. Grind into crumbs and add to the onions in the frying pan. Add the olive oil, lemon zest, spices, salt and dried cranberries and stir through for a minute, allowing the aromas to be released and the garlic to cook through slightly.
Step 4: Add the cauliflower crumbs, lemon juice, pomegranate and parsley and stir through with the nut and garlic mixture until well incorporated. Cook for about 2 minutes, until heated through and soften slightly.
Serve with extra nuts, parsley and pomegranate on top.
Tegan, Nutition Nourishment.