So I’m being a bit of a dinnerdiary.org plunderer this week and the following is also heavily influenced by a couple of things I have seen there. I’m doing well with my no-meat-October thing.. even if I do say so myself. To the extent that I went out for dinner at the weekend (I had too many martinis to take photos so I shall not, sadly, be posting a review) and steered clear of beef, lamb or pork, having instead tempura soft shell crab (super yum) followed by king prawn yaki soba (ridiculously bland).
After the cauliflower has been in for 15 mins, turn the heat up to about 230C and put the salmon on the top shelf of the oven for a further 12 minutes.
Meanwhile, sauté the garlic slices with a tsp of olive oil in a sauté or frying pan until softened then throw in the chilli slivers and greens. Stir fry for a couple of minutes then add a tbsp of water, pop a lid on the pan and leave to cook gently for another 5 minutes or so, stirring occasionally.
Serve the salmon with the cauliflower and greens alongside, adding another squeeze of lemon to the salmon.
And as it's been a while since a cat update, look here, temporary harmony in cat world?
More oily fish is clearly on the menu right now, and baby leaf, or spring, greens are extremely versatile. Adding of course cauliflower this is extremely nutritious, simple and delicious. If you’ve never roasted cauliflower before , you really have to try it - it’s seriously the most amazingly tasty thing you can imagine. Even if you don’t like cauliflower I’m confident you will be converted!
Spiced salmon with roast cauliflower & garlic chilli greens
Serves 2
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp chilli powder
Juice of half a lemon
2 salmon fillets
½ head cauliflower
baby leaf greens, finely sliced (about 125g once sliced)
birds eye chiili, deveined and deseeded and sliced into strips
1 clove garlic, thinly sliced
smoked salt (otherwise just sea salt)
freshly ground black pepper
olive oil
Preheat the oven to 200C while you bash the whole spices using a pestle & mortar until ground. Mix in the chilli powder with the ground spices.
Sprinkle the top of the salmon with the lemon juice then coat with the spice mix. Set aside on a lightly greased roasting tray.
Spiced salmon with roast cauliflower & garlic chilli greens
Serves 2
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp chilli powder
Juice of half a lemon
2 salmon fillets
½ head cauliflower
baby leaf greens, finely sliced (about 125g once sliced)
birds eye chiili, deveined and deseeded and sliced into strips
1 clove garlic, thinly sliced
smoked salt (otherwise just sea salt)
freshly ground black pepper
olive oil
Preheat the oven to 200C while you bash the whole spices using a pestle & mortar until ground. Mix in the chilli powder with the ground spices.
Sprinkle the top of the salmon with the lemon juice then coat with the spice mix. Set aside on a lightly greased roasting tray.
Cut the cauliflower into florets and parboil in boiling water for a few minutes. Drain & let steam dry a little before tossing in a little olive oil on a baking tray. Sprinkle with the smoked sea salt and black pepper. Then place in the hot oven on the middle shelf for 15 minutes.
After the cauliflower has been in for 15 mins, turn the heat up to about 230C and put the salmon on the top shelf of the oven for a further 12 minutes.
Meanwhile, sauté the garlic slices with a tsp of olive oil in a sauté or frying pan until softened then throw in the chilli slivers and greens. Stir fry for a couple of minutes then add a tbsp of water, pop a lid on the pan and leave to cook gently for another 5 minutes or so, stirring occasionally.
Serve the salmon with the cauliflower and greens alongside, adding another squeeze of lemon to the salmon.
And as it's been a while since a cat update, look here, temporary harmony in cat world?
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