Photo of Pan-fried salmon with a fresh blueberry relish & cauli 'rice' by WW

Pan-fried salmon with a fresh blueberry relish & cauli 'rice'

Points® value
Total Time
25 min
15 min
10 min
Blueberries with salmon? It works! This fish supper with a difference counts towards your 5-a-day in an unexpected way


Cumin seeds

1 teaspoon(s), level


200 g

Chilli, green or red

1 individual, finely chopped

Spring Onions

5 medium, finely chopped

Coriander, fresh

1 tablespoon(s)

Lime Juice, Fresh

20 ml


1 medium, zest only

Salmon, raw

4 fillet(s), medium

Calorie controlled cooking spray

4 spray(s)

Cauliflower, Raw

1 whole


2 clove(s)


  1. Toast the cumin seeds in a small frying pan over a medium heat, then crush using a pestle and mortar.
  2. In a bowl, combine the blueberries, crushed cumin seeds, chilli, spring onions, coriander and half the lime zest and juice. Season to taste, then cover and chill for 30 minutes.
  3. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the salmon, skin-side down, for 4 minutes, then turn and cook for a further 4 minutes or until cooked through.
  4. Meanwhile, pulse the cauliflower in a food processor (or you can use the coarse side of a grater) until it resembles grains of rice – you might need to do this in batches.
  5. Mist another large frying pan with cooking spray and set over a medium heat. Fry the garlic for 2 minutes until soft. Increase the heat to medium-high and stir in the cauliflower. Season, then cover and cook for 5 minutes, stirring occasionally, until the cauliflower is slightly crisp on the outside but tender on the inside. Remove from the heat and stir in the remaining lime zest and juice.
  6. Divide the cauliflower ‘rice’ between plates, top with the salmon and serve with the blueberry relish spooned over.