Crispy skin salmon with roasted cauliflower and broccoli, served with rice

I love salmon, as do my girls, but we don’t have it very often.  I picked up some nice Tasmanian salmon from my favourite fishmongers today and though to match it with roasted cauliflower and broccoli.  I prefer roasted cauliflower, but usually steam or sauté broccoli, but I decided to roast the broccoli as well this time.  The result was great! I used complimentary spices for the salmon and vegees, and served it with jasmine rice. My only regret was not making a sauce!

crispy salmon



500 g (1 lb) fresh salmon fillets, skin on

1 garlic clove, finely minced

1/4 cup minced fresh coriander leaf (cilantro)

1 Tb ground cumin

1/2 Tb smoked paprika

1 tsp minced fresh thyme

1 tsp ground black pepper

1 tsp salt

Juice from half a lime

2 Tb olive oil

Cauliflower and broccoli

1 medium cauliflower, cut into medium florets

1 large (2 medium) broccoli, cut into medium florets

1 garlic clove, finely minced

1 Tb ground cumin

1 tsp ground black pepper

1 tsp salt

2 Tb olive oil


1 cup white rice

1.5 cups water

Pre-heat the oven to 200 C (400 F). For the salmon, mix all the of marinade ingredients together and rub into the salmon.  Set aside.  Mix all ingredients for the cauliflower and broccoli, place in a roasting pan, and put in the oven for 30-40 min.  For white rice, I prefer to wash it thoroughly before cooking to remove the starch.  This of course can throw off the measuring for the ratio of water for absorption cooking, so instead I just make sure that there is about a fingers width of water above the rice (with my fingers, about 2 cm or 3/4 inch).  With the lid off, bring the rice to the boil, cover and bring the heat to low, and cook for 20 minutes.  Sounds crazy but it work consistently.  This of course only works for long grain white rice.  Brown rice needs more water (about 2:1)  and 25 minutes of cooking, followed by 5 minutes of resting.  And if you have a rice cooker, it’s even easier, but I don’t have one.

Once the vegees are in the oven and the rice is on, and you have about 15 minutes until serving, heat an oven proof pan with a bit of oil in it.  Place the salmon in the pan, skin side down.  Sauté for about 3-5 min, until the edges of the salmon are visibly browning. Turn the salmon and move to the oven. Cook for about 5-7 min, depending on the thickness of the salmon.  Let rest a few minutes before serving with the vegees and rice. I like to use any leftover salmon in patties the next day; so much better than canned salmon. And actually, the roasted cauliflower and broccoli would probably make good patties as well.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s