For the spicy mustard sauce:

  • 2 tbsp wholegrain mustard by Sainsbury's
  • 2 tsp garam masala by Sainsbury's
  • 4 tbsp coconut cream by Sainsbury's
  • 1 tbsp water

For the fish:

  • 4 salmon fillets by Sainsbury's, about 150g each, skin on

For the cauliflower squares:

  • 400 g cauliflower florets, washed
  • 2 cloves garlic, skin on
  • 2 medium British free-range eggs by Sainsbury's, beaten
  • 1 tbsp cornflour by Sainsbury's
  • freefrom naan or salad, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. To make the spicy mustard sauce, mix the mustard, garam masala, coconut cream and water in a bowl.

  2. 2

    Place the salmon in a shallow ovenproof dish, spread over the sauce and cook in the oven for 15 minutes.

  3. 3

    Meanwhile, steam the florets and the garlic in a medium pan for 10 minutes until soft. Allow to cool, then squeeze the garlic puree from the skin and mix together in a bowl with the cauliflower, eggs and cornflour.

  4. 4

    Place some baking paper on a tray. Evenly spread the cauliflower mixture onto the paper, into a thick 20cm square. Cook in the oven for about 12-15 minutes until the edges are golden. Cut into 4 squares and serve on 4 plates.

  5. 5

    Remove the skin from the salmon and place each fillet on a plate. Spoon over the sauce from the dish. Serve with warmed freefrom naan and salad of your choice. 


    Top tip: cauliflower squares are a good base for pizza toppings such as tomato and mushrooms. ​

Nutritional Details

Each serving provides
  • Energy 2031kj 485kcal 24%
  • Fat 29.7g 42%
  • Saturates 4.4g 22%
  • Sugars 3.5g 4%
  • Salt 0.69g 12%

% of the Reference Intakes

Typical values per 100g: Energy 657kj/157kcal

Each serving provides

9.0g carbohydrate 3.2g fibre 43.9g protein

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