This is a simple meal that looks a little fancy. You only need to leave the salmon to marinade for half an hour for it to start to take on the flavour so it is also pretty quick! I love the simple cauliflower puree with the salty capers and sharp lemon. Making the lemon and caper sauce with extra virgin olive oil rather than butter also ups the omega 3 situation. Plus it tastes amazing. Win.
I have been working with some fun clients since I got back from holiday and mixing that with moving and some other new projects has meant that I’ve had a little less time to work on my own recipe development. But this week I”m back with 2 new recipes for you. TWO! Both are nourishing and full of goodness and this one is the first cab off the ranks.
What’s your favourite way to eat salmon? I love the crispy skin but I like cooking it that way when it’s warm and I can cook it outside as I’m not super into the smell that permeates your house. That’s why my go to is so often baking it. It’s easy to prep, do and clean up from and that’s my kind of cooking.
The sauce on the side is basically just the marinade with almonds added to it. It’s a dream and you just make it at the same time as the marinade to keep things simple.
Serves 2
Ingredients
2 small salmon fillets (150g approx)
1/2 a cauliflower, separated into florets
1 lemon, juice and zest
1 Tbs capers, roughly chopped
3 Tbs extra virgin olive oil
2 Tbs chives, finely chopped
1/3 cup finely chopped flat leaf parsley
2 Tbs almond meal
1/2 tsp chilli flakes
salt and pepper
Directions
Place a medium bowl (salmon bowl) and a small bowl (sauce) on the bench.
Into the sauce bowl goes 2 tsp lemon zest, 1/2 the lemon juice, 1/2 the chives, 1/2 the parsley, 1/2 the olive oil, 1/2 the chilli flakes. Place the other half of each of these ingredients into your marinade bowl. Season both.
Add the salmon to the marinade bowl and toss to coat. Set aside to marinade for up to 2 hours. Half an hour is fine.
Toast almond meal for 30 seconds up to 1 minute until lightly golden, add to the sauce.
Preheat oven to 170 degrees celsius and line a small baking tray.
Place cauliflower in a pot with hot water and bring to the boil, simmer for 20-30 minutes or until very tender. Ten minutes before your cauliflower is ready place the salmon on the baking tray and bake for 10-12 minutes or until cooked to your liking.
Drain cauliflower and puree with a food processor until smooth. Season to taste and add a dash of olive oil to make it lovely and smooth.
Serve with the puree on the base of the plate, the salmon on top and the sauce drizzled over.
HH x
