Salmon with Cauliflower Larb Salad
2 T vegetable oil
1 medium head cauliflower, cut into 1cm pieces
1 long red chilli, seeded, sliced (optional)
2 garlic cloves, finely chopped
1 T finely chopped lemongrass
2 kaffir lime leaves, thinly sliced
1 t brown sugar
¼ red onion, thinly sliced
1 ½ T fish sauce
1 lime, juiced
4 x boneless, skinless salmon portions
½ C coriander leaves
½ C mint leaves
1 C baby salad leaves
Lime wedges, to serve
- In a large frying pan over high heat, heat 1 ½ T of the oil. Add 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 ½ T lime juice and 1 T water. Season the cauliflower larb with salt and more lime juice, if necessary. Set aside to cool slightly.
- 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 (or cooked to your liking).
- Gently stir in the coriander, mint and salad leaves into the cauliflower larb. Transfer to a serving platter. Top with salmon. Serve with lime wedges.
Recipe adapted from taste.com.au
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