Pomegranate Salmon

with Cauliflower Purée and Green Beans

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Instructions

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1 Marinate salmon

Preheat the oven to 220°C/200°C fan. Juice and zest the orange. In a bowl, whisk together the honey, miso, pomegranate molasses, 1/1/2 tbsp orange juice and 1/1//2 tsp zest. Turn the salmon in the marinade and set aside. 

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2 Prep

Trim the green beans. Trim and chop the cauliflower into small florets. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

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3 Simmer cauliflower

Heat the milk in a large pot with a lid over a medium heat. Add the cauliflower and cook, covered, for 10-12 min until soft. 

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4 Roast salmon

Meanwhile, place the salmon on a lined baking dish, drizzle with the marinade and roast for 10-15 min or until cooked to your liking.

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5 Boil green beans

Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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6 Blitz cauliflower

Once soft, pour the cauliflower and milk into a food processor. Blitz for 1-2 min until smooth. Add the Grana padano and season generously with salt and pepper. Portion the salmon and serve it over the cauliflower purée with the green beans on the side and a sprinkling of pomegranate seeds for garnish. 

Tips for fussy eaters

Serve with mashed potatoes instead of cauliflower purée.

Pro tip

Reduce any left-over marinade in a pot over a medium heat until sticky. Use as a glaze for the cooked salmon.

Enjoy this almost festive supper which can we whipped up in only 30 minutes!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 500 · Prot 48 · Carbs 42 · Fat 17

Gluten-Free

Ingredients

Number of people

Salmon

Salmon fillet, skinless 350 Grams
Orange 1 Piece
Honey 20 Grams
Miso paste 20 Grams
Pomegranate molasses 30 Grams
Pomegranate, whole 1 Piece

Cauliflower

Cauliflower 400 Grams
Full fat milk 200 ML
Grana padano, grated 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Side

Green beans 150 Grams
Salt 0.5 Tsp

Enjoy this almost festive supper which can we whipped up in only 30 minutes!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 500 · Prot 48 · Carbs 42 · Fat 17

Gluten-Free

Instructions

photo

1 Marinate salmon

Preheat the oven to 220°C/200°C fan. Juice and zest the orange. In a bowl, whisk together the honey, miso, pomegranate molasses, 1/1/2 tbsp orange juice and 1/1//2 tsp zest. Turn the salmon in the marinade and set aside. 

photo

2 Prep

Trim the green beans. Trim and chop the cauliflower into small florets. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

photo

3 Simmer cauliflower

Heat the milk in a large pot with a lid over a medium heat. Add the cauliflower and cook, covered, for 10-12 min until soft. 

photo

4 Roast salmon

Meanwhile, place the salmon on a lined baking dish, drizzle with the marinade and roast for 10-15 min or until cooked to your liking.

photo

5 Boil green beans

Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

6 Blitz cauliflower

Once soft, pour the cauliflower and milk into a food processor. Blitz for 1-2 min until smooth. Add the Grana padano and season generously with salt and pepper. Portion the salmon and serve it over the cauliflower purée with the green beans on the side and a sprinkling of pomegranate seeds for garnish. 

Tips for fussy eaters

Serve with mashed potatoes instead of cauliflower purée.

Pro tip

Reduce any left-over marinade in a pot over a medium heat until sticky. Use as a glaze for the cooked salmon.

Ingredients

Number of people

Salmon

Salmon fillet, skinless 350 Grams
Orange 1 Piece
Honey 20 Grams
Miso paste 20 Grams
Pomegranate molasses 30 Grams
Pomegranate, whole 1 Piece

Cauliflower

Cauliflower 400 Grams
Full fat milk 200 ML
Grana padano, grated 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Side

Green beans 150 Grams
Salt 0.5 Tsp
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