Cauliflower couscous with corn and sesame salmon

Summary

Ah, the timeless beauty of mixing the robust flavors of the sea with earthy, delicate veg! If you’re searching for the ultimate health-conscious dinner, look no further than our Cauliflower couscous with corn and sesame salmon. It’s a scrumptious fusion of rich protein from the salmon with the lightness of the cauliflower and the sweet pop of corn. Dive into this recipe and you’ll be munching on a delightful plate in no time!

Ingredients

• Salmon fillets: 2 pieces (around 6 oz each [170 grams each])
• Cauliflower: 1 head (medium size)
• Fresh corn kernels: 1 cup (240 ml)
• Toasted sesame seeds: 1 tablespoon (15 ml)
• Olive oil: 2 tablespoons (30 ml)
• Lemon: 1 (for zest and juice)
• Fresh parsley: 2 tablespoons (30 ml), chopped
• Salt: to taste
• Black pepper: to taste

Prep and Cooking Time: 30 minutes

Serves: 2

Nutritional Facts Per Serving

• Calories: 425
• Protein: 35g
• Carbohydrates: 27g
• Dietary Fiber: 5g
• Total Fat: 19g
• Saturated Fat: 4g
• Sodium: 120mg
• Sugar: 5g

Instructions

1. Start by prepping the cauliflower. Remove any green leaves and then use a food processor or a fine grater to reduce it to a couscous texture. It should resemble small, fluffy grains.
2. In a large pan, heat up one tablespoon of olive oil on medium heat.
3. Add the freshly grated cauliflower and stir constantly for about 5-6 minutes or until it’s slightly toasted. This is your Cauliflower couscous base!
4. In the same pan, toss in your corn kernels and stir for an additional 2 minutes, just enough to heat them.
5. Season your Cauliflower couscous with corn with salt, pepper, and a squeeze of fresh lemon juice. Set aside to cool.
6. Now, onto the salmon! Make sure your fillets are patted dry and season them on both sides with salt and pepper.
7. Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat.
8. Once hot, place the salmon skin-side down. Let it cook undisturbed for about 4-5 minutes or until the skin gets super crispy.
9. Flip your salmon and sprinkle the toasted sesame seeds on the crispy skin side. Let it cook for another 3 minutes or until it reaches your desired doneness.
10. Remove the salmon from the skillet and place it on a plate.
11. Serve the Cauliflower couscous with corn on plates, topped with the sesame-crusted salmon.
12. Finish with a dash of lemon zest and freshly chopped parsley for that added zest and color.

Tips

1. If you want an extra kick, add a pinch of red chili flakes to the Cauliflower couscous with corn mix.
2. While we recommend fresh corn kernels, frozen ones work just fine. Just make sure to thaw and drain them first!
3. Don’t overcook the salmon; it’s best enjoyed tender and flaky.

Serving Suggestions

• This Cauliflower couscous with corn and sesame salmon dish is best enjoyed immediately while hot.
• Pair it with a light salad or roasted veggies for a more filling meal.
• If you’re a fan of citrus, consider serving with extra lemon wedges for that zesty punch.
• Last but not least, drink a tall glass of sparkling water with a squeeze of lime to cleanse the palate!

Friends, on AH7 we aim to keep you in the prime of health and in high spirits. This Cauliflower couscous with corn and sesame salmon recipe is just a glimpse into the vast world of delicious yet nutritious meals waiting for you. Dive in, experiment, and most importantly, enjoy every bite!

Cauliflower couscous with corn and sesame salmon

Ah, the timeless beauty of mixing the robust flavors of the sea with earthy, delicate veg! If you’re searching for the ultimate health-conscious dinner, look no further than our Cauliflower couscous with corn and sesame salmon. It’s a scrumptious fusion of rich protein from the salmon with the lightness of the cauliflower and the sweet pop of corn. Dive into this recipe and you’ll be munching on a delightful plate in no time!

5 from 1 vote

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Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

Cauliflower couscous with corn and sesame salmon

Amount per Serving

Calories

425

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

4

g

25

%

Sodium

 

120

mg

5

%

Carbohydrates

 

27

g

9

%

Fiber

 

5

g

21

%

Sugar

 

5

g

6

%

Protein

 

35

g

70

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Salmon fillets: 2 pieces around 6 oz each [170 grams each]
• – Cauliflower: 1 head medium size
• – Fresh corn kernels: 1 cup 240 ml
• – Toasted sesame seeds: 1 tablespoon 15 ml
• – Olive oil: 2 tablespoons 30 ml
• – Lemon: 1 for zest and juice
• – Fresh parsley: 2 tablespoons 30 ml, chopped
• – Salt: to taste
• – Black pepper: to taste

Instructions

• Start by prepping the cauliflower. Remove any green leaves and then use a food processor or a fine grater to reduce it to a couscous texture. It should resemble small, fluffy grains.
• In a large pan, heat up one tablespoon of olive oil on medium heat.
• Add the freshly grated cauliflower and stir constantly for about 5-6 minutes or until it’s slightly toasted. This is your Cauliflower couscous base!
• In the same pan, toss in your corn kernels and stir for an additional 2 minutes, just enough to heat them.
• Season your Cauliflower couscous with corn with salt, pepper, and a squeeze of fresh lemon juice. Set aside to cool.
• Now, onto the salmon! Make sure your fillets are patted dry and season them on both sides with salt and pepper.
• Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat.
• Once hot, place the salmon skin-side down. Let it cook undisturbed for about 4-5 minutes or until the skin gets super crispy.
• Flip your salmon and sprinkle the toasted sesame seeds on the crispy skin side. Let it cook for another 3 minutes or until it reaches your desired doneness.
• Remove the salmon from the skillet and place it on a plate.
• Serve the Cauliflower couscous with corn on plates, topped with the sesame-crusted salmon.
• Finish with a dash of lemon zest and freshly chopped parsley for that added zest and color.

Notes

– This Cauliflower couscous with corn and sesame salmon dish is best enjoyed immediately while hot.
– Pair it with a light salad or roasted veggies for a more filling meal.
– If you’re a fan of citrus, consider serving with extra lemon wedges for that zesty punch.
– Last but not least, drink a tall glass of sparkling water with a squeeze of lime to cleanse the palate!