I found this recipe on Cooking Light as I’ve been trying to cut some calories but I don’t like eating boring food. Using lightly smoked salmon fillets and giving it a spice rub really packs a punch and I have been thinking of using the salmon in some Indian sushi. I saw Indian sushi on Masterchef the other day and it’s been in the back of my mind ever since. I guess it’s not so dissimilar an idea to the vegan sashimi I had last night at The Allotment in Manchester which was absolutely delicious and way more convincing as a salmon substitute than the carrot sashimi I’ve tried before. I’ve already looked up a recipe for the watermelon sashimi so that will probably be appearing on the blog at some point. I probably should have bulked this recipe out a bit with some greens (or maybe some rice if you’re not on a diet like me). It’s hassle free, quick mid-week cooking that doesn’t result in too much washing up. This would work well with trout if your supermarket is better stocked than mine and it’s a more sustainable option.
- 2 fillets of salmon (about 240g each)
- 1 tbsp olive oil
- 1 tsp cumin
- 3/4 tsp salt
- pinch pepper
- 1 cauliflower
- 15g coriander leaves
- 60g raisins
- juice of 1/2 lemon
- 1/2 tsp coriander
- pinch allspice
1.) Preheat the oven to 220 degrees C
2.) Line a baking tray with paper
3.) Add the olive oil, salt, pepper and 1/2 tsp cumin to a bowl.
4.) Chop up the cauliflower and add to the bowl and coat with the spices and oil.
5.) Spread the cauliflower out on the tray and bake for 20 minutes.
6.) In the meantime, chop up the coriander leaves, add them to the mixing bowl with the raisins and the juice of the lemon.
7.) In a small bowl, mix up the rest of the cumin, the allspice and the coriander powder. Rub the spice mix all over the salmon.
8.) After the 20 minutes, take the tray out of the oven, make space for the salmon fillets, turn down the oven to 200 degrees C and bake for a further 15 minutes.
9.) Put the cauliflower in the mixing bowl and coat with the lemon juice mixture.
10.) Serve the cauliflower with the salmon.