Ginger and Lime Salmon, Avocado Vegetable Medley, and Cauliflower Coconut Couscous

Camilla and I hit the drawing board this past weekend to discuss what Pantry Narrative’s menu should look like this December (please make suggestions in the comment box below). There was one thing in particular that we agreed on: New Zealand’s delectable fresh seafood and the sun-drenched vegetables that saturate our country’s summer. 

We are beyond blessed in New Zealand to have access to a bounty of seasonal fruits and vegetables.We wanted this dish to present a Vegetable Medley of some of New Zealand’s most colourful nourishing morsels. Our Vegetable Medley consists of spring onions, cherry tomatoes, fresh coriander, lemon zest and juice, avocado, and cucumber - all of course on a fluffy bed of cauliflower coconut couscous.

Our seafood of choice this month leading up to Christmas is fresh Akaroa salmon. For years, salmon has been known as ‘brain food’ due to it’s ample dose of omega-3 fatty acids, essential for brain health and function. Omega-3s additionally have anti-inflammatory properties whilst omega-6 fatty acids (another essential fatty acid) tend to promote inflammation. Some inflammation is beneficial to us as it aids in controlling pathogen activity (disease reduction) and also removes damaged tissue, however too much inflammation can be detrimental.  Getting that balance right between omega-3 and omega-6 fatty acids is important, and because our diets are typically more high in omega-6's it's good to balance this out with omega-3's. This is why we foster a love of fish enriched by omega-3 fatty acids as part of our diet.

This recipe is great for a summer’s evening or even a weekend lunch. We enjoyed ours with a glass of dry chardonnay out on the veranda in our Onehunga home. It’s great for kids too as they love fluffy cauliflower coconut couscous and the saltiness of the salmon.

Ginger and Lime Salmon, Avocado Vegetable Medley, and Cauliflower Coconut Couscous

Serves two

You'll need:

Salmon

350g fresh salmon, cut in two pieces
2cm thumb fresh ginger, peeled and grated
1 Tbsp lime juice
¼ tsp chilli
2 tsp coconut oil

Cauliflower coconut couscous

half head cauliflower
¼ cup desiccated coconut
2 tsp butter
2 tsp coconut oil

Avocado vegetable medley

4 cherry tomatoes, diced
¼ telegraph cucumber, diced
2 spring onions, thinly sliced
small bunch fresh coriander, chopped
1/3 avocado, diced
3 tsp cider vinegar
half lemon, zest and juice
2 tsp olive oil
salt and pepper

To make:  

For the salmon

1. Put the ginger, limes, chilli in a small bowl and mix. 
2. Place the salmon steaks flesh-side down in the marinade and place in the fridge for around 2 hours.
3. Preheat oven to 180°C
4. When ready to serve, heat coconut oil in a fry pan, add salmon steaks flesh-side down. Cook for three minutes. 
5. Remove from pan and wrap salmon in foil. Place in the oven for 10 minutes, or until cooked.
6. There will be pieces of fried ginger left over in the pan. I used these as a condiment over for serving.

For the coconut couscous

1. Cut the cauliflower into florets and place in a food processor. Blitz until the cauliflower resembles couscous.
2. Heat coconut oil and butter in a pan on medium heat. Add cauliflower and mix well. Cover and cook for 15 minutes, stirring every now and again to ensure it doesn’t brown.
3. When cooked to your liking, remove from the heat and mix in coconut, salt and pepper.

For the avocado vegetable medley

1. Mix all ingredients in a small bowl.

To serve:

Spoon a hearty helping of cauliflower coconut couscous on the plate, top with salmon, and spoon over the vegetable medley.