How to make it

1. In a large bowl mix all marinade ingredients together well, then toss salmon pieces through, coating all over. Cover and refrigerate, allowing it to marinate for an hour. Or longer if you like.

2. Preheat the oven to 220C. In a large bowl, toss cauliflower, Lee Kum Kee Gluten Free Soy Sauce, olive oil, garlic and lime wedges. Spread onto a lined baking tray and cook for 10minutes, turn and cook for a further 5 – 10 minutes or until golden. Remove from oven and set aside allowing it to cool a little.

3. While the cauliflower is roasting, heat a grill pan to high and cook the salmon pieces (retain marinade in the bowl, we’ll come back to it later) with the skin side down allowing it to crisp up. When the salmon is almost cooked to rare, flip and caramalise the flesh side till the salmon becomes medium rare. Remove from the heat and set aside for plating.

4. Put the pan juices back on a low heat and add in retained marinade. Cook this through simmering gently, then set aside.

5. In a large salad bowl mix together cauliflower, pomegranate seeds, almonds, mint and dill.

6. Serve salmon with heaps of cauliflower salad. Drizzle lashings of Lee Kum Kee Pure Sesame Oil onto the salad and add heated marinade over the salmon. Serve and enjoy!