Cauliflower couscous with corn and sesame salmon
Nutrition Info.(per serve)
1 medium-sized head of cauliflower
8 tablespoons sesame seeds
4 x 100g salmon fillets
1 fresh chilli or 1 teaspoon dried chilli flakes
2 cups frozen corn kernels
1 large handful fresh basil
1 lemon, zest and juice
Total fat 33g
Saturated fat 8g
Dietary fibre 10g
1 Cut the cauliflower into medium-sized florets. Place florets in a food processor and pulse until the cauliflower is finely diced and looks like couscous. Be careful not to over-blend. Set aside.
2 Place sesame seeds on a plate. Press salmon into the seeds and coat the top side of the fillet. Heat a large, non-stick frying pan on a high heat. Cook salmon, seed side down, for 2-3 minutes or until golden. Turn. Cook for a further 2-3 minutes, or until cooked to your liking. Remove from the pan, cover lightly and set aside.
3 Using the frying pan with the oil from the salmon, add the corn, chilli, lemon zest and fry for a couple of minutes. Add the cauliflower, stirring for 2-3 minutes until heated through, but still crunchy. Remove from the heat.
4 Serve salmon on top of the cauliflower mix and squeeze a good amount of fresh lemon juice over the top. Roughly chop a large handful of fresh basil leaves and scatter over the salmon.