Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 4 salmon, skin on
- 2 large tomatoes, roughly chopped
- 1teaspoons ground coriander
- 1 cup continental parsley leaves
- 3 spring onions, finely chopped
- 1/4 cup extra virgin olive oil
- 1/2teaspoons ground cinnamon
- 1teaspoons ground cumin
- 2 lemons
- 2packets cauliflower rice
Nutrition per serving
2070kJ / 495Cal
2070 Kilojoules or 495 Calories
24% of daily energy intake*
Protein
4.0grams
Fat
15.1grams
Carbs
7.2grams
Sugars
3.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Salmon gets a new makeover in this delicious gluten-free recipe. Served with a warm, vegetable-packed salad, it’s a meal to delight the whole family.
Method
Step 1 of 4
Place salmon, coriander, cumin, zest of 1 lemon and 1 tbs oil on a large plate. Season, then turn salmon to coat completely. Allow fish to marinate for 5-10 minutes.
Step 2 of 4
Heat a large non-stick frying pan over medium-high heat. Cook salmon, skin-side down, for 5 minutes or until crisp. Turn and cook for a further 3 minutes for medium rare or until cooked to your liking.
Step 3 of 4
Meanwhile, pierce cauliflower rice packets and microwave on high for 21/2 minutes. Once warm, transfer to a large bowl, then add tomato, onion, parsley, cinnamon, juice of zested lemon and remaining oil. Season and toss to combine.
Step 4 of 4
Divide cauliflower tabouli among plates and top with salmon. To serve, cut remaining lemon in wedges and squeeze over top.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.