Indian Spiced Cauliflower with Beetroot-cured Salmon and Dill Sauce
By OcadoLife
Published on 02 December 2021
Allow your taste buds to be teased with this tantalising mix of Scandinavian and South Indian flavours.Time and servings
15 minsTotal time
4Servings
15 minsCooking time
Ingredients
- 500 g of salmon loin (skinless or remove skin)
- 300 g of sea salt, for the cure
- 500 few drops of caster sugar, for the cure
- 4 raw beetroot, grated, for the cure
- 5 tbsp of extra virgin olive oil
- 1 tsp of turmeric
- 1 tsp of coriander seeds, lightly crushed
- 0.5 tsp of dijon mustard
- 1 bag of steve's leaves, (50g)
- 2 small cauliflower, cut into small florets
- 0.5 tsp of ground coriander
- 150 ml of sour cream
- 45 g of dill leaves, 30g for the sauce, 15g for the salad
- 2 tbsp of baby capers
Method
Step 1
Prepare the cured salmon 24 hours in advance (can be made up to 4 days ahead). Place all the ingredients for the fish into a large bowl, stirring to combine.Step 2
Place the salmon in a container and pour over the beetroot mixture, ensuring it is fully coated all over. Cover with cling film and place in the fridge.Step 3
Preheat the oven to 1200C/Gas6. Put both types of cauliflower onto an oven tray, mix the remaining ingredients together and pour over the cauliflower. Using your hands massage thoroughly into the cauliflower making sure it is fully coated. Cook for 15 minutes, then remove and set aside.Step 4
Make the dill sauce by placing all the ingredients into a jug and blitzing them with a hand-held blender. Season to taste.Step 5
Remove the salmon from the fridge and gently wash off the beetroot. Blot dry with kitchen paper and cut into 3mm slices.Step 6
Arrange the salmon, cauliflower, salad leaves, dill and on to plates, scatter over some capers and finish with a drizzle of the dill sauce.