Crispy Skin Salmon with Cauliflower Couscous
Serves: 2
  • ¼ head cauliflower, cut into florets
  • 1 cup cherry tomatoes, cut in half
  • ½ cup chick peas (cooked)
  • ½ cup corn kernels
  • 2 tbsp pine nuts
  • 2 tbsp butter
  • 2 salmon fillet (about 120g-150g each)
  • a bunch (8 stalks) of asparagus
  • salt and pepper
  • *cayenne pepper - optional
  • 1 tbsp fresh lemon juice
  • ¼ tsp dijon mustard
  • 1 clove garlic, minced
  • pinch of salt and pepper
  • 2 tbsp grapeseed oil (or extra virgin olive oil)
  1. To make the dressing, combine lemon juice, mustard, garlic in a bowl. Drizzle in oil while whisking. Adjust with seasonings if needed. Set aside.
  2. Cut cauliflower to florets. Put in a food processor with the S blade and pulse till it is grainy. Do not leave it on to pulse continuously as it may turn out too creamy.
  3. In a pot, add in 2 tbsp butter. Add in cauliflower couscous and stir. Cover with a lid and let it cook for 2-3 minutes. Remove lid, add some salt and fluff up the cauliflower couscous with a wooden spoon. Pour into a bowl.
  4. Heat up the skillet, while skillet is heating, add in pine nuts just to toast it for 1 minute. Once it looks toasted, remove from skillet and add into the cauliflower couscous. Set aside.
  5. Sprinkle salt and pepper on each side of salmon fillet. Next, drizzle some oil in the skillet, put the salmon skin side down on it. Let it cook for 4 minutes then flip over and cook for 2-4 minutes depending on how thick your salmon is.
  6. After you have flip the salmon in the skillet pan, make a little space on the side so you can add in your asparagus, chick peas and corn for a light toast, it should just take less than a minute.
  7. Add the chickpeas and corn into the cauliflower couscous. Add in cherry tomato and toss gently. The heat will warm up the tomato releasing its juices. Add in the dressing, reserve ¼.
  8. By now, the salmon should be cooked.
  9. Plate up with some couscous salad, asparagus and salmon and drizzle the remaining dressing over.
Recipe by Swee San's Kitchen at

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