When the autumn colours fade, this spicy dish can brighten up a gloomy winter with vitamin D from salmon being important to ward off depression. The coloured cauliflower can be swapped for normal cauliflower or even Romanesco for delicious winter's meal.
INGREDIENTS - Serves 2
For the salad
2 tsp olive oil
400g coloured or plain cauliflowers - separated into small florets
1 tsp cumin seeds
2 garlic cloves - crushed
30g sunflower and pumpkin seeds
½ red chilli - finely chopped
50g kale - washed and roughly chopped
50g quinoa - washed and rinsed
For the salmon
1 tbsp olive oil or rapeseed oil
2 cloves of garlic - crushed
1/2 red chilli - finely chopped
½ tsp cumin seeds
Juice of ½ lemon
2 x 125g portions of salmon
For the dressing
1 tbsp extra virgin olive oil
Juice of ½ lemon
5g coriander - leaves only
Boil the quinoa according to the instructions until cooked through – this will take about 20 – 25 min. Rinse with cold water and drain well.
Marinate the fish – mix together the oil, chilli, cumin and garlic in a deep plate and cover the salmon in the marinade.
Using a large wok or deep frying pan, heat 1 tsp of the olive oil and add the cauliflower, cooking until softened. Reduce the heat, cover with a lid or a baking sheet and cook for 1 -2 mins.
Add the cumin seeds, 1 clove of garlic, chilli and sunflower and pumpkin seeds. Stir-fry for 5 mins over a medium heat until the seeds are golden. Season generously with salt and pepper and scatter with chopped coriander.
Transfer the cauliflower mix into a bowl.
Into the wok, add the remaining olive oil and garlic with the kale and toast until softened. Season well.
Add the extra virgin olive oil and lemon juice in a jar and season to make the dressing.
Heat a non-stick frying pan and when hot, add the salmon. Cook for about 3 minutes on each side or until almost cooked through. Season well.
Mix the cooked quinoa with the kale.
Arrange the quinoa and kale mixture on a plate and top with the cauliflower salad.
Serve the salmon on the salad and drizzle over the dressing and sprinkle over the remaining coriander leaves.