Salmon & Cauliflower Puttanesca

The Puttanesca is based on the River Café’s recipe but the addition of the cauliflower in place of the pasta and the salmon are all mine! This is a delicious combination and a perfect evening quick evening meal.

Serves 4

4 salmon fillets skin on

Extra virgin olive oil

½ tin (approx. 25g anchovies)

2 cloves of garlic peeled and crushed

1tbsp capers

2 tbsp chopped flat leaf parsley

400g cherry tomatoes, deseeded and chopped

1 medium head of cauliflower approx. 800g before trimming

1tbsp dried oregano

1tsp dried red chillies

2tbsp stoned olives of choice

Trim the cauliflower and blitz until it resembles couscous and tip out into a bowl.

Heat a ½ tbsp oil over a medium heat and add the garlic and cook until the garlic starts to brown. Tip in the anchovies, oregano and the chilli stirring well to combine.

Add the capers, olives, the tomatoes and half the parsley, stir well and turn the heat up to boil, then down to a gentle simmer stirring from time to time so it doesn’t catch. Let it cook over this gentle heat for about 5 minutes then tip in the cauliflower, the rest of the parsley and stir well and leave for about another 8 minutes while you cook the salmon.

Heat ½ tbsp oil in a frying pan, season the salmon and add to the pan, skin side down, and cook over a medium heat for about 6 minutes until almost done, turn over and cook for a further minute or 2 to finish.