Salmon with cauliflower cous cous, pinenuts, pomegranate and spinach

Yum! Hits the spot! Ticks all boxes! - yep they re all the words I would use to describe this meal. It's definitely earned a permanent place in my repertoire.  Surprisingly it came from a supermarket promotional magazine!  It's a Curtis Stone recipe - whom I think is wonderful - and love his cooking when I catch it on TV, but have never really looked at one of his cook books before.

The original recipe can be found here on

Adaptations I made were:

  • Omitted the chilli - yep I'm a spicy food weakling!
  • made it into a main meal vs entree / starter
  • swapped spinach for rocket - Spinach is darker green, so I'm convinced it must have greater nutritional value (though must check that)  I actually prefer rocket / arugula - but if I'm going to the effort of eating leafy greens I want them to count nutritionally as much as possible - and as I was cooking this as a week night meal, vs for entertaining, nutritional value was higher on my priority list than taste and looks!
  • swapped coriander for parsley - simply because I had coriander and didn't have parsley, and I thought coriander would work just as well with this dish
  • changed the cooking order so that the salmon was hot and ready to serve immediately
  • didn't make any dressing - but simply squeezed lemon juice over it. I've written about dressing before - for me, it is not always worth the effort and calories for a weeknight meal if I think the meal can stand alone. Definitely refer back to the original recipe for the dressing if you would like to make it

Anyway, I'm writing this up after having THE most uninspiring dinner - healthy and used up lots of leftovers, but my least favourite flavours - upshot is = it really is worth finding meals you like and making sure you have the ingredients to make them, it isn't that much more effort than than requried for something average - and usually the same amount of shopping and washing up.

This is such a pretty recipe I have included a ton of pictures. I've also included them so you can see how absolutely simple it is to create something that is almost restaurant-worthy.

If you just want the ingredients and instructions, hop over to this link which links you to a simple description of the recipe.

Ingredients - I used a whole piece of salmon and it was quite a bit meal. Next time I might cut it in half. (Or not! This really was delicious)

Preparation - Unlike the original recipe, I prepped the salad ingredients before cooking the salmon so that as soon as it was cooked - I could eat it! Steps were: toast pine nuts, blitz cauliflower to create 'cous cous' and zest half the lemon.

It is another item to wash up, but I think the way to make this recipe hassle free is to combine all the salad items in a bowl as you make them.  Have it ti ready so that you can then serve it in a plate, put the salmon on top when it is cooked - and EAT.

Since I was not making the spicy sauce that is part of the original recipe, I cooked added the spices to the olive oil and cooked the salmon in the spices to provide flavour to the salmon. I cooked the topside of the salmon first so that it had the chance to soak up the most of the spices and then cooked and crisped the bottom.  I'm also a fan of fairly well cooked salmon, so cooked it through more, therefore for a slightly longer time than the original recipe - however this purely a personal preference.


Original recipe: Coles Magazine |by Curtis Stone | p 11, 2016 | and also found on


Serves | one

  • 1 tbs olive oil
  • 1 garlic clove crushed and chopped
  • 1 tsp ground coriander (or cumin or moroccan spice)
  • 1/2 lemon, zested and juiced
  • 1 salmon fillet (choose size according to how much you want to eat)
  • 3 florets cauliflower (again, base this on how much you feel like eating)
  • 2 tbs toasted pinenuts
  • 1 tbs dried cranberries
  • 2 tbs chopped parsley or coriander


Prepare salad ingredients

  • Toast pinenuts
  • Make cauliflower rice (blitz cauliflower florets in a good processor until their consistency resembles cous cous)
  • Wash and chop spinach
  • Wash and chop parsley or coriander
  • Add pinenuts, cauliflower, spinach, parsley / spinach, lemon zest, 1 tbs lemon juice and cranberries to a bowl and toss.

Cook Salmon

  • Gently heat olive oil in a small fry pan
  • Add garlic and ground coriander and cook 2 - 3 minutes until garlic translucent
  • Add salmon and cook on non - skin side for 3 minutes, then turn over and cook on skin side until the skin is crispy and the salmon is cooked to our liking 5 - 8 minutes.
  • Place salad in a bowl then place salmon and top and eat!