Salmon with Sauteed Spinach and Cauliflower Puree
ready in 50 min.
- For King Salmon and Cauliflower Puree
- 2 cups milk
- 1 cup water
- 1 head Cauliflower (halved; core removed and florets separated)
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
- 4 king Salmon fillet skin on (175 g | 6 oz each)
- 3 tablespoons Canola oil
- 1 tablespoon unsalted butter
- For Sauteed Spinach
- ¼ cup extra virgin olive oil
- 5 cloves garlic cloves (thinly sliced)
- 63 ounces Spinach (washed, spun-dry and stemmed)
- 2 tablespoons lemon juice
- Sea salt (to taste)
- freshly ground Black pepper
- In Addition
- good-quality olive oil (for drizzling)
For King Salmon and Cauliflower Puree:
Preheat the oven to 400ºF.
Combine the milk with 1 cup water in a large, straight-sided saute pan. Bring to a simmer over medium heat. Add the cauliflower florets and season with salt and pepper. Simmer the cauliflower, stirring occasionally, until it is very tender, about 15 minutes.
Meanwhile, dry the salmon fillets with paper towels and season them with salt and pepper. Heat the canola oil in a large, nonstick, oven-proof saute pan over medium heat. Add the butter. Once the foam subsides, add the salmon, skin side down. Sear the salmon for about 3 minutes, turn and sear the other side for an additional 3 minutes. Transfer the pan to the oven. Bake the salmon for about 4 minutes in the oven, or until the fish begins to flake when pressed with your finger.
Transfer the cauliflower and its cooking liquid to a blender or food processor. Puree until smooth. Pour into four small bowls, and season with salt and pepper. Keep warm.
For Sauteed Spinach:
Heat 1/4 cup olive oil in a large, saute pan over medium-high heat. Add the garlic and cook until it softens, about 4 minutes. Add the spinach and using tongs, continually toss, until coated in oil and the leaves begin to wilt. Remove from the heat and add the lemon juice, season to taste with salt and pepper. Continue to toss.
Serve the salmon on large individual plates, with the spinach, and the small bowls of cauliflower puree sitting on the plates. Drizzle with high-quality extra-virgin olive oil and season with salt and pepper. Serve immediately.