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Crispy Tangy Salmon with Cauliflower Puree

Crispy Tangy Salmon, served with Cauliflower Puree, potatoes, salad, and tangy sauces.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Chopping board | Knife | Baking tray | Blender | Cooking pan | Grater | Small bowl

Cooking Instructions


Step 5 : Puree the Cauliflower

Blend the cooked cauliflower until smooth. In a pan over low heat, cook roughly chopped garlic in oil for 10-30 seconds until fragrant, then add the cauliflower puree, cooking cream, butter, and the remaining parsley, and season with salt and black pepper.

400 g Potato
300 g Cauliflower
200 g Fresh Lemon
5 g Garlic
10 g Fresh Parsley
320 g Salmon Fillet
30 g Capers
100 g Mayonnaise
40 ml Cooking Cream
10 g Butter
60 g Mix Mesclun


Dairy, Egg, Fish

Step 1 : Bake the Potatoes

Peel and chop the potatoes into 1cm slices, then into 1cm wide chips. Drizzle with oil, season with salt, toss to coat, and bake in the oven at 200°C/400°F for 20-25 minutes or until golden brown.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Salmon

Season the salmon with salt, black pepper, and lemon zest. In a pan over medium heat with a drizzle of oil, cook the salmon skin-side down for 4 minutes on each side, then drizzle with lemon juice and cook for an additional minute on each side.

Step 2 : Cook the Cauliflower

Cut the cauliflower into florets. In a medium pot over medium-high heat, once boiling, add the cauliflower and cook for 5-7 minutes until tender. Drain and set aside.

Step 4 : Make the Sauces

Peel and roughly chop the caper and parsley leaves. Tartar Sauce: Mix mayonnaise, chopped capers, and half of the chopped parsley in a bowl. Season with salt and black pepper. Lemon Dressing: Squeeze the remaining lemon to get juice, mix with olive oil, and season with salt and black pepper.

Step 6 : Serve and Enjoy!

Serve the crispy salmon with a side of tartar sauce, a smear of cauliflower puree, and roasted potatoes, and toss the mesclun salad with the lemon dressing.


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