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

Instructions

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.