This is one of our favourite weekly meals – it’s low carb and packed with flavour. The sesame crust on the salmon is so crispy and marries so well with the creamy garlic cauliflower puree…..yum!
SERVES 4
Ingredients:
- 4 x 150-200 g salmon fillets (either skin on or off works)
- ½ cup white sesame seeds
- 4 tspn of olive oil
- ½ cauliflower
- 1 clove garlic
- 5 g butter
- 1 pinch of salt
- 1 pinch of white pepper
- 1 bunch broccolini
- 1 bunch of asparagus (if not in season substitute with steamed green beans)
- 2 x zucchinis
- 1 x tomato
Method:
Take salmon out of fridge 20 minutes before cooking. If the salmon is very wet (eg in vacuum pack or defrosted), pat off excess water with a paper towel.
Place sesame seeds in shallow dish. Press salmon into sesame seeds to coat on all sides.
Cook Cauliflower: Place the cauliflower florets in a steamer and cook for 15 minutes, or until cauliflower is fork-tender.
Once cooked transfer the cauliflower into a food processor or blender. Add a clove of crushed garlic and butter, season with salt and white pepper; process until smoothly pureed.
Pan fry salmon in small amount of olive oil for 10 minutes until sesame seeds are golden and salmon is cooked.
Wash and prepare broccolini, asparagus (cut off any woody ends) and tomato. Slice the zucchini down the middle and cross hatch to ensure even cooking. Cut tomato in half. Drizzle with olive oil. Cook on BBQ for 3-5 minutes.
To serve, add a generous smear of cauliflower puree on to a plate, serve the salmon and barbequed vegetables on top.
TIP:
This meal also goes beautifully with steamed seasonal greens or a fresh garden salad.
Did you make this recipe?
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