Pan-Fried Salmon with Curried Cauliflower

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using Braun's Multiquick 7 Hand Blender and its 2-cup chopper and food processor attachments.


Curried cauliflower soup

  • ½ onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 pound cauliflower, cut into florets
  • 1 tbsp fresh ginger, about 2 oz
  • ½ tsp cumin
  • ½ tsp coriander
  • 1 tsp curry powder
  • 3 cups vegetable stock or broth
  • 1/2 cup milk
  • Salt and pepper, to taste

Kale, quinoa & pomegranate salad

  • 2 tsp coconut oil
  • 2 tbsp olive oil 8 ounces kale, hard stems removed
  • 1 garlic clove
  • 2 cups cooked quinoa
  • ½ cup pomegranate seeds
  • Salt and pepper, to taste
  • Lemon wedges for serving


  • 1 tbsp olive oil
  • 4 salmon fillets, about 1 pound fish
  • Salt and pepper, to taste

  1. Finely chop the onion and garlic in the Braun MultiQuick 2-cup chopper attachment. Heat the oil in a deep, heavy-based pan over a gentle heat. Add the onion and garlic and sweat on medium low for 2-3 minutes, or until just softened. Add the cauliflower, ginger, cumin, coriander, curry powder, and vegetable stock. Bring the mixture to a boil, then reduce the heat and let simmer for 10-12 minutes, or until the cauliflower is tender.
  2. Add the milk and using the Braun MultiQuick 7 hand blender with blending shaft attachment blend the soup to a puree. Season to taste with salt and pepper.
  3. For the kale, quinoa & pomegranate salad, heat the coconut and olive oil in a frying pan over a medium heat until melted.
  4. Meanwhile, shred the kale in the Braun MultiQuick food processor attachment with the large shredding disc together with the garlic clove. Then add the kale and garlic to the pan and stir-fry until the kale is just tender. Add the cooked quinoa and stir to combine. Season to taste with salt and pepper. Place the warm salad in a bowl, sprinkle with pomegranate seeds and a squeeze of lemon.
  5. For the fish, heat 1 tbsp olive oil in a heavy-bottomed frying pan. Season the salmon fillets with salt and pepper. When the oil is hot, add the fillets, skin side down and cook for 3 minutes until the skin becomes crisp and golden. Turn over and cook for another 3 minutes. Serve with curried cauliflower soup and a warm kale quinoa pomegranate salad and additional lemon as desired.

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