Author Notes: The salmon matches perfectly well with the fresh and crunchy cauliflower tabouleh. Is it really delicious and cannot be healthier than that. —Virginie Degryse
Serves: 4
-
a
Salmon filet
-
1
head of cauliflower
-
1
cup pomegranate seeds
-
1
cucumber, cubed
-
1
cup celery, cubed
-
3
greens onions, chopped
-
1/2
cup roasted pinenuts
-
1-2
tablespoons lemon juice
-
1/2
teaspoon cinnamon
-
1/2
tablespoon cumin
-
olive oil
-
salt and pepper
- Wash the the cauliflower and pulse in food processor until it looks like grain size pieces (if you don’t have a food processor, you can chop it finely or use a grater). Toss with all the other ingredients ( except salmon) and season to taste.
- While it rests, heat up some olive oil in a pan and sear the salmon for 3-4 minutes on each side
- I served it all with a side of fresh english peas and everyone loved it. It was easy, fresh, healthy and delicious! I thought it is a perfect dish for spring summer weather! It would go well on its own, or with chicken as well. I had left over and ate the following day and it was still delicious!
- Et Voila, Bon Appetit!
- This recipe was entered in the contest for Your Best Recipe with Salmon
More Great Recipes:
Seafood|Vegetable|Spring|Summer|Gluten-Free|Entree
0 Comments