Phil Vickery served up spice crust salmon with cauliflower cous cous on This Morning.

The ingredients for the cauliflower cous cous: 150g cous cous, 1 medium cauliflower, 6 tbsp olive oil, 4 cloves garlic, finely chopped, 2 red onions, chopped very finely, 2 tbsp any vinegar, 4 tbsp chopped coriander, 4 tbsp chopped basil and Salt and pepper.

For the salmon topping: Salt, 2 tsp dried thyme, 1 tbsp smoked paprika, 2 tsp ground black pepper, 2 tsp cayenne powder, 2 tbsp dried onion powder, 2 tbsp dried garlic powder, 1 tbsp ground cumin, 1 tbsp ground allspice, 1 tbsp celery salt, 750g middle salmon fillet, free of pin bones leave the skin on, but scaled and Vegetable oil.

For the dressing: 200g crème fraiche, 2 tbsp any vinegar, 6 spring onions, finely sliced, Ground black pepper, Touch of water and Salt.