Sophisticated evening kitchen: Cauliflower couscous with salmon fillet from the oven
There are trends and there are trends. Superfoods is such a good example. We hypen Chia, Acai, Goji and what they are called, these little expensive plants. Only to find out that domestic flaxseed, blueberries and Co. basically have the same effect. They are cheaper, do not have to be flown around half the world, but unfortunately they are not hip enough anyway. That's just what our grandmothers eat, digestion and stuff ... And then there are things like cauliflower couscous . "Couscous" in quotes. Full low carb and full gluten free and so on. You realize, I was skeptical. And if you've never heard of it, as I did before, just grate cauliflower florets on a grater or mix them gently in a sharp blender. Finished. And because the consistency reminds of couscous, without the bad gluten and the bad carbs and stuff. Simply cauliflower couscous.
Is not that my thing, but I was curious. And I like to try out trends. I also have a huge glass of chia seeds and goji berries, which I always keep under my overnight oats. So I started grating. There are two options: you can just eat the freshly grated florets pure and raw. With some vinegar and oil, spring onions, pomegranate seeds or whatever you just got there. Is then of course raw-vegan. And a matter of taste. Or, toast the fine florets gently in olive oil and serve them as a tender-spicy bed for an oven-baked salmon. My choice is clearly the second. And I have to say: a cauliflower couscous is really delicious!
Even the skeptical man has struck enthusiastically and no, even without bad carbohydrates you will be well fed. In addition, I find the idea just very smart to prepare a rather disgusting cauliflower in the way to give it properly spice and Pepp. So please, often something new and just dare something - today so freshly grated cauliflower. Incidentally, I decided against the food processor and grated by hand on a coarse grater. Has worked wonderfully, without any gaffe. The cauliflower is especially spicy thanks to kumin, turmeric and ground coriander. To serve, I have drizzled my cauliflower couscous with lemon juice and sprinkled with fresh coriander. Really tasty!
The salmon just comes out of the oven. You can use both fresh salmon fillet and the frozen version. I bought good organic frozen salmon and first thawed it in the fridge. Slightly seasoned, the salmon ends up wrapped in baking paper for a few minutes in the oven, until it is just cooked and crumbles by itself when you pluck it with a fork. Pulled Salmon, so to speak. Together this results in an incredibly delicious dish with really great flavors.125 g, fresh or frozen)
When using frozen salmon, take it out of the freezer early enough and let it thaw in the refrigerator. Divide the cauliflower into florets and clean thoroughly. Grate the florets on a coarse grater, use the strunk otherwise, for example for a soup. Preheat the oven to 180 ° C top and bottom heat.
Dab the thawed or fresh salmon dry, salt and pepper and cover with the lemon slices. Turn each piece of fish into a piece of baking paper and tie with twine. Place the salmon parcels on a baking tray and cook in a preheated oven for about 10-12 minutes.
In the meantime, heat some olive oil in a large pan to medium temperature. Add the grated cauliflower and fry it all around. Season with cumin, coriander, turmeric, salt and pepper and fry for a few minutes until the cauliflower takes on minimal color.
Season the cauliflower spicy and spread on two plates, drizzle with a little olive oil. Take the cooked salmon out of the oven and pluck it into pieces with a fork. Spread over the cauliflower couscous, sprinkle with a little lemon juice, sprinkle with cilantro and serve with the lemon wedges.
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