FROM OUR KITCHEN
Recipe by Chef Kim Brennan
A super light, healthy dinner — baking the salmon this way is easy and keeps it moist. We love the pops of freshness from the pomegranate, fresh herbs, spiced yoghurt which all just works really well together... simple and perfect for seafood Friday!
Ingredients
SERVES TWO
2x 120g pieces salmon, skin off
60g broccoli
60g cauliflower
50g cashew nuts
¼ large cucumber, diced, seeds removed
Chopped fresh parsley and mint
1 pomegranate
½ lemon zest and juice
1tsp tsp ground cumin
EVOO, salt and pepper
Yoghurt dressing
80g Greek yoghurt
¼ lemon zest and juice
½ tsp tahini
½ tsp ground cumin
Salt and pepper
Method
Roughly, chop the broccoli and cauliflower and then pulse in a food processor until it forms into a couscous like texture. Meanwhile lightly toast cashew nuts until golden.
Dice up ¼ large cucumber with seeds removed, cut pomegranate in half and tap with a wooden spoon to release seeds and combine with cashew nuts, broccoli and cauliflower.
Add some chopped fresh mint, parsley, tsp ground cumin, juice and zest of ½ lemon and good splash of extra virgin olive oil, salt and pepper to taste, put aside.
Meanwhile place salmon on baking tray drizzle with EVOO, salt, pepper, and ground cumin and bake in oven at 180 degrees for about 8 mins. Allow salmon to rest while we make the yoghurt dressing. Note: once rested this is cooked to a nice medium pink, feel free to cook for longer if you desire.
To make the yoghurt dressing combine all ingredients and taste for seasoning.
To serve dress the plate with the yoghurt dressing, top with the baked salmon, spoon around the salad, top with some micro celery, or any small leaves you like, drizzle with some more EVOO and a squeeze of lemon.
Enjoy!
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