Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Salmon with Cauliflower Larb Salad

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



  1. 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.
  2. 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).
  3. 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.


Serves 4.

Recipe adapted from


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