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Spanish-Crusted Salmon

Sally-Ann Creed^® in collaboration with James Raaff For Life

What you need

500g salmon (or trout)
4 tsp cumin seeds
4 tsp paprika
Sea salt & ground pepper
2 lemons
A few glosses of olive oil
1 heads of cauliflower (blitzed into couscous)
2 garlic cloves, crushed
1/2 tsp ground cinnamon or mixed spice
A handful of dates , chopped
A handful of flaked almonds, toasted
80g baby spinach
500g sweet potato, cubed & roasted
400g courgette, roasted

Let's cook

Preheat your oven to high
Roast your courgette & sweet potato
Mix together the cumin & paprika.
Drizzle the salmon with olive oil & lemon juice then rub on the spice, season with salt and pepper
Roast the fish on the top shelf for 7-10 minutes until cooked through
In a frying pan drizzle the cauliflower couscous with olive oil and toss with garlic and mixed spice. Pan fry until just cooked.
Turn off heat and mix in baby spinach and dates
Serve the salmon over the couscous
Top with toasted almond flakes
Serve with a wedge of lemon

Products used in recipe

Cinnamon Powder

R40,00 – R50,00

Black peppercorns with grinder Non-irradiated 50g

R50,00

In stock

Paprika Powder Non-Irradiated-50g

R47,00

In stock

Himalayan pink rock salt with grinder 120g

R100,00

In stock

Cumin Powder

R37,00 – R73,00

Pitted Dates 500g

R108,00

In stock

Extra Virgin Olive Oil 500ml

R289,00

In stock