Baked salmon with cauliflower recipe

I’ve been really craving Indian food lately. I’ve always liked it but I’ve never really started preparing their dishes. I have done a little thing at some point but nothing more. At last I have been encouraged to try and experiment more and, as on this occasion, to invent dishes inspired by that cuisine, which I find fascinating and delicious. This time I had salmon and cauliflower and I prepared a succulent yet very aromatic light dish, with a mix of spices that turned out great. Without covering its flavor but quite the opposite, enhancing it; and saffron-scented cauliflower rice that was the perfect complement. Finally, I added a fresh touch with a wonderful sumac yogurt sauce. It’s wrong for me to say it but it was 10. Don’t stop trying it! So keep reading and learn the recipe for baked salmon with cauliflower.

Ingredients to make Baked Salmon with Cauliflower:

• 1 large salmon fillet or tail
• 1 splash of olive oil
• 1 pinch of salt to taste
• ¼ teaspoon ground cinnamon
• ¼ teaspoon smoked sweet paprika
• 1 pinch of cayenne pepper
• ½ teaspoon minced garlic
• 1½ teaspoons ground ginger
• 1½ teaspoons cumin powder
• 1 teaspoon of turmeric
• 1 lemon
• 1 not very large cauliflower
• Saffron powder and/or threads
• 1 creamy skimmed plain yogurt
• 1 teaspoon sumac (sumac)

How to make Baked Salmon with Cauliflower:

1. Cut the cauliflower into small florets, wash them, drain them and grate them. In this way, we obtain pieces similar to rice. We booked.
2. Now we get to the salmon. We spread a little oil on both sides and place it in a baking dish with the skin down. We add salt to taste.
3. In a bowl, mix the spices and cover the entire surface of the salmon generously with them. Finally, water with a splash of lemon juice (squeeze half a lemon on top). When everything is ready, we put the fish in the hot oven at 180 ºC for about 15 minutes, although the final time will vary a little depending on the oven and, above all, depending on the thickness of the fish. When the 15 minutes have passed, you prick it and, if necessary, leave it for 5 more minutes.
4. While the salmon is baking, heat a little oil in a large skillet or wok. Add the cauliflower and saffron and cook, stirring continuously, until the vegetables turn yellow. When it is ready we serve it in a fountain or tray.
5. Trick: I put Spanish saffron in threads and Indian saffron in powder. The first is more aromatic and the second gives more color without having to add water. The amount will depend on how yellow we want the cauliflower to be.
6. Finally, we will start with the yogurt sauce, which gives a wonderful fresh touch to the dish. To do this, mix the yogurt with a pinch of salt, a squeeze of lemon and the sumac in a bowl. When it is very homogeneous we put the sauce in the serving bowl.
7. When the salmon is ready, we take it out of the oven and place it on top of the cauliflower rice to serve it. I decorated it with a sprig of thyme. You’ll see what a delicious dish remains. Healthy, light, spicy and tasty.