Step 1.
In a large frying pan over high heat, heat 1 1/2 tbs oil. Add the cauliflower and cook, without stirring, for 1 min. Season with salt. Cook, stirring frequently, for 3 mins or until the cauliflower is partly browned and al dente. Stir in the chilli, if using, garlic, lemongrass, lime leaves and sugar. Cook for 1 min. Remove from heat and stir in the onion, fish sauce, 1 1/2 tbs lime juice and 1 tbs water. Season the cauliflower larb with salt and more lime juice, if necessary. Set aside to cool slightly.
Step 2.
Meanwhile, season the salmon with salt and pepper. In a large non-stick frying pan, heat remaining oil over medium-high heat. Add salmon to the pan and cook for 3 mins or until the salmon is deep golden brown. Turn and cook for 2 mins or until salmon is mostly opaque with a rosy centre.
Step 3.
Fold the coriander and mint into the cauliflower larb. Transfer to a serving platter. Top with salmon. Serve with lime wedges.
Thanks to TASTE.COM.AU
Ingredients
Directions
Step 1.
In a large frying pan over high heat, heat 1 1/2 tbs oil. Add the cauliflower and cook, without stirring, for 1 min. Season with salt. Cook, stirring frequently, for 3 mins or until the cauliflower is partly browned and al dente. Stir in the chilli, if using, garlic, lemongrass, lime leaves and sugar. Cook for 1 min. Remove from heat and stir in the onion, fish sauce, 1 1/2 tbs lime juice and 1 tbs water. Season the cauliflower larb with salt and more lime juice, if necessary. Set aside to cool slightly.
Step 2.
Meanwhile, season the salmon with salt and pepper. In a large non-stick frying pan, heat remaining oil over medium-high heat. Add salmon to the pan and cook for 3 mins or until the salmon is deep golden brown. Turn and cook for 2 mins or until salmon is mostly opaque with a rosy centre.
Step 3.
Fold the coriander and mint into the cauliflower larb. Transfer to a serving platter. Top with salmon. Serve with lime wedges.
Thanks to TASTE.COM.AU
