Salmon with Cauliflower Tabouleh

By Virginie Degryse
March 9, 2016
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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
  1. 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.
  2. While it rests, heat up some olive oil in a pan and sear the salmon for 3-4 minutes on each side
  3. 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!
  4. Et Voila, Bon Appetit!

More Great Recipes:
Seafood|Vegetable|Entree|Gluten-Free|Spring|Summer

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