Ingredients

• 5 tablespoons olive oil, divided
• 4 long red chillies (about 80g), finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 teaspoons ground coriander
• 1 lemon, zest finely grated, juiced
• 2 1/2 teaspoons sea salt flakes
• 4 x 180g salmon fillets, skin on, halved crossways
• 1/2 cauliflower head (about 500g), broken into small florets
• 1/2 cup (80g) pine nuts, toasted
• 2 tablespoons extra virgin olive oil
• 3 teaspoons fresh flat-leaf parsley, chopped
• 50g (about 4 loosely packed cups) baby rocket leaves

Method

• Step 1 In a small heavy saucepan over medium heat, heat 4 tablespoons of the oil. Add the chillies, garlic and coriander and cook for 5-7 mins or until the chillies are softened and fragrant. Remove from the heat and stir in 1 tablespoon of the lemon juice and 1 teaspoon of sea salt flakes. Set the chilli dressing aside to cool slightly.
• Step 2 In a large heavy non-stick frying pan over medium heat, add the remaining 1 tablespoon of olive oil and then the salmon pieces, skin-side down, and cook for about 5 mins or until the salmon skin is crisp. Carefully turn the salmon over and cook for 1-2 mins longer or until the salmon is mostly opaque with a rosy centre when pierced in the thickest part with the tip of a small knife.
• Step 3 In a food processor, pulse the cauliflower until it resembles couscous. Transfer to a bowl and mix in the pine nuts, extra virgin olive oil, parsley, lemon zest, 1 tablespoon of lemon juice and the remaining 1 1/2 teaspoon of sea salt flakes.
• Step 4 Divide the rocket and couscous evenly among 8 serving plates. Top with the salmon and serve with the chilli dressing.