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Crispy Skin Salmon with Cauliflower Rice

Course: Main Course
Cuisine: Modern Australian


For the salmon:

  • 4 salmon fillets; with skin
  • 3 long red chillies less heat variety
  • 5 medium garlic cloves
  • ½ tsp ground coriander
  • 1 tsp cumin powder
  • 2-3 tbsp olive oil
  • Salt; to season
  • Juice of ½ lemon
  • Olive oil; to pan fry the salmon

For the cauliflower:

  • 1 small cauliflower head; including the green bit
  • Zest of 1 lemon; grated
  • Juice of ½ lemon
  • 3 tbsp crushed roasted peanuts
  • 3 tsp parsley; finely chopped
  • Salt to season
  • ½ tsp paprika
  • 2 tbsp olive oil


For the Salmon:

  • Clean the salmon; remove any bones if present and pat dry.
  • To make the marinade, blend together the chillies, garlic, lemon juice, olive oil, coriander and cumin.
  • Pour this over the salmon, season with salt and rub well; keep aside for 15 – 30 minutes.
  • Heat olive oil in a pan (remember the marinade already contains oil) and when heated well, place the salmon fillets skin side down. Hold and press down the fillet lightly to ensure that the entire skin side is in contact with the pan for a few seconds. Then place the next fillet and repeat the same. Fry in batches if the pan is small.
  • Remove and keep aside.

For the rice:

  • Separate the cauliflower into large florets, the green bits can also be used for this but ensure that it is fresh and clean. Wash thoroughly and allow to dry before use.
  • Blitz the cauliflower in a food processor to mimic rice; alternately use a grater if you do not have a processor.
  • Warm the olive oil in a large wok and add the peanuts, paprika and lemon zest. Tip in the cauliflower along with the parsley, lemon juice and season with salt. Toss on high heat for a few seconds just to combine the flavours and remove. Taste and add more lemon juice if necessary.
  • Serve the cauliflower rice with the fried salmon pieces and the chutney on the side. Tuck in!