Steamed salmon with cauliflower and saffron couscous


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Salmon and marinade


To begin, portion the salmon if necessary and place each fillet on top of a small, rectangular piece of parchment paper approximately 15 x 10cm in size. Set aside
To make the marinade, toast the fennel and cumin seeds in a hot, dry frying pan. When they smell heady and aromatic, remove from the pan and place in a bowl. Mix in the olive oil, the mayonnaise, the crushed garlic, orange zest and chopped coriander. Season the salmon with salt and pepper, then spoon the mixture evenly on top and place into the fridge to chill while you prepare the remaining elements
Now prepare the couscous. In a heavy-based pan, caramelise the finely diced shallot and grated garlic in the olive oil and season with salt and pepper. Add the turmeric, ras el hanout, cumin, saffron, star anise and cinnamon. Sweat for a further minute before adding the orange juice and water. Bring to the boil and then reduce to a gentle simmer for 5 minutes
Cut down the cauliflower into small heads then slice them finely on a mandoline and place in iced water. Add approximately 200g of the roughly chopped cauliflower to the simmering liquid and remove from the heat
Pour the hot orange juice mixture into the bowl with the couscous and cover tightly with cling film. Leave for 10 minutes until the couscous has absorbed all the liquid and is tender
Remove the cinnamon stick and star anise from the couscous and fluff up using a fork. Finish with salt, pepper, coriander and the remaining extra virgin olive oil
  • 1/2 bunch of coriander, (small) chopped
  • 10ml of olive oil
Remove the salmon from the fridge and place onto a steamer tray or basket. Steam for 8–10 depending on the thickness of the salmon
Place some couscous in the middle of each plate, top with the salmon and serve warm
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