Salmon With Cauliflower Larb Salad

Get busy in the kitchen creating this easy Thai-inspired dinner dish that is packed with fresh seasonal produce.

Ingredients

2 tbsp Vegetable oil, divided

1 Medium head cauliflower (about 900g), leaves and core removed, cut into 1cm pieces

1 Long red chilli, seeded, sliced (optional)

2 Garlic cloves, finely chopped

1 tbsp Finely chopped lemongrass

2 Makrut lime leaves, thinly sliced

1 tsp Caster sugar

¼ Red onion, thinly sliced

5 ½ tbsp Fish sauce

1 Lime, juiced

4 Skinless salmon portions

1 cup Coriander leaves

1 cup Mint leaves

Lime wedges, to serve

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

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Salmon With Cauliflower Larb Salad