Nice quick recipe that I made this evening for our dinner. It’s also super healthy and filling! Great recipe from the Waitrose magazine that serves 2.
First chop a cauliflower into even chunks and boil in salty water for approximately 10-12 minutes. In a separate bowl, whilst the cauliflower is boiling mix 1 and a half tablespoons of Tahini, the juice and zest of a lemon, a crushed garlic clove, a splash of water and a tablespoon of olive oil.
Put a frying pan onto high heat and add a tablespoon of oil. Season 2 salmon fillets with salt and pepper and add, skin side down, to the pan. Cook for approximately 5 minutes and then flip over. Add a couple of tablespoons of pomegranate molasses and pomegranate seeds to the salmon and leave to sizzle for another couple of minutes (I always cheat and get the box of seeds as using a pomegranate is such a faff).
Whilst the salmon is cooking, drain the cauliflower (pop in the oven briefly to make sure it’s nice and dry) and add the tahini mixture to it. Mash with a potato masher until a thick consistency (there will be some lumps but you don’t notice them when you eat it).
You can then dish up! I served with a bit of salad and with some mint leaves on top. It’s as quick and easy as that!
Hope you enjoy. R x