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

Benefits

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Products used in recipe

Cinnamon Powder

R34,99 – R45,00

Type

Size

Clear

Black peppercorns with grinder Non-irradiated 50g

R45,00

In stock

Paprika Powder Non-Irradiated-50g

R41,00

Out of stock

Himalayan pink rock salt with grinder 120g

R87,00

In stock

Cumin Powder

R33,00 – R64,00

Flavour

Type

Clear

Pitted Dates 500g

R94,00

In stock