Grilled Salmon with Cauliflower Puree

by Gavan on March 26, 2010

Wild Salmon with Curried Cauliflower Puree

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.

RECIPE:
Serves 2

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

DIRECTIONS:

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.

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • del.icio.us
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

{ 6 comments… read them below or add one }

lo March 29, 2010 at 12:42 pm

The moment you combine curry and cauliflower, you’ll have me as a captive audience. I love the fact that you’ve added roasting to the mix, since all that caramelization does wonders for this humble veg.

Gavan March 30, 2010 at 12:43 pm

The roasting makes all the difference for sure and as you said the touch of curry gives it another little kick.
Cheers

Christina August 23, 2011 at 6:27 pm

Making this tonight – so excited. Have noticed you use agave pretty often, which I have not used before. Do you prefer this over honey for any reason?

Gavan August 29, 2011 at 6:08 am

I use Agave sometimes depending on the level of sweetness I’m looking for. You can use honey if you prefer. If I want to keep a recipe strictly vegan I’d also use Agave as honey isn’t vegan.
Cheers.

Elwood May 19, 2014 at 2:44 pm

Sweet blog! I found it while searching on Yahoo News. Do you have any tips on how to get listed in Yahoo News?
I’ve been trying for a while but I never seem to get there!
Appreciate it

Gavan June 16, 2014 at 11:31 am

Not sure how I got on there. Probably just through the amount of hits the post got. Cheers for checking in.

Leave a Comment

Previous post:

Next post: