Spring

Salmon with Cauliflower Tabouleh

March  9, 2016
Photo by Virginie Degryse
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
Ingredients
  • 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
In This Recipe
Directions
  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!

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