I always try to cook seasonal foods as much as possible which is why I shop at farmers markets. I know everything I get there will be in season and local. I actually got this cauliflower in my CSA box so I knew it would be perfect with some simple grilled salmon so as you can see that’s what you’ve got.
2 x 4-5 oz wild Pacific salmon
1 head organic cauliflower – roughly chopped in florets
2 tsp curry powder
1 tbsp agave/honey
2 tbsp olive oil
1/4 tsp salt
1/2 tsp pepper
Preheat oven to 400°F.
Add cauliflower, agave, olive oil and S&P to a large mixing bowl and toss together. Place on a foiled oven tray in center of oven. Roast for 20 minutes. When just about fork tender add 1/2 cup broth to tray and continue cooking until largest floret is cooked. This will help steam the cauli the rest of the way and add some moisture to it when pureeing. Add to food processor and puree until soft.
Taste and season with S&P This can be done ahead of time and reheated in saucepan on stove when needed.
To cook salmon: Preheat grill (indoor or outdoor) on medium heat. Season filets on both sides with S&P. Sear salmon for 3-4 minutes on one side without moving to get a nice crispy crust. Flip over and cook for another 2 minutes covered with some foil.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.