The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Grilled Goan Salmon, Carrot Salad & Caulirice
Sustainably caught salmon doesn't get any better. Coated in a spice and yoghurt marinade then grilled till flaky and tender. Skipping the carbs for vitamin B-rich cauliflower - turned into rice. A fresh and zingy carrot salad to tie it all together.
Ready in 20
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 carrot
- 20g flaked almonds (Nuts)
- 1 tbsp apple cider vinegar
- 2 diced salmon fillets (Fish)
- 1 handful of fresh coriander
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 chilli
- 1 tbsp Goan spice mix (Ground Coriander, Crushed Chilli, Ground Cinnamon, Ground Black Pepper, Ground Cumin, Ground Turmeric, Ground Star Anise, Ground Cloves, Ground Caraway, Ground Fenugreek, Ground Cardamom, Ground Nutmeg, Black Onion Seeds, Rapeseed Oil.)
- 40g baby spinach
- 1 cauliflower
- 20g raisins (Raisins, Sunflower Oil)
Nutritional Information
Calories: 608
Protein: 39g
Carbs: 31g
Fat: 38g
Grilled Goan Salmon, Carrot Salad & Caulirice
Sustainably caught salmon doesn't get any better. Coated in a spice and yoghurt marinade then grilled till flaky and tender. Skipping the carbs for vitamin B-rich cauliflower - turned into rice. A fresh and zingy carrot salad to tie it all together.
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Cooking Instructions
- Preheat the grill to high. Boil a kettle. In a medium bowl, combine yoghurt with half the Goan spice mix. Add the salmon, season with sea salt and mix well to coat. Spread the salmon over a foil-lined tray and place it under the grill for 10-12 mins, until golden and cooked through.
- Meanwhile, remove the leaves and cut the cauliflower into florets. Finely chop the florets until it resembles chunky rice. Half fill a large saucepan with salted boiling water. Add the remaining spice mix and the raisins to the boiling water over a high heat, then add the cauliflower and boil for 4-5 mins, until soft. Drain and leave to steam dry.
- Make the salad; coarsely grate the carrots. Finely dice the chilli (remove the seeds for less heat). Finely chop the coriander. Roughly chop the spinach leaves. Combine in a mixing bowl with the vinegar and season with sea salt and black pepper. Set aside.
- Heat a small frying pan on a medium heat. Toast the almonds for 2-3 mins, until golden. Remove and set aside.
- Transfer the carrot salad to serving plates and add the caulirice. Remove the salmon from the grill and transfer onto plates. Garnish with the almond flakes.
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