Olive Oyl's Roasted Salmon With Cauliflower Puree |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a recipe my Mom makes that came from Emeril LaGasse. She bakes a whole salmon and purees a head of cooked cauliflower in the blender. If you aren't sure you like salmon, you should really give this a try. This is definitely something to make when company's coming. Everyone will want the recipe. This is 5 stars plus. Thanks Mom and Thanks Emeril! Ingredients:
1/2 lb cauliflower floret, stems trimmed |
3 cups water |
salt |
1 tablespoon olive oil |
1/2 cup heavy cream |
fresh ground white pepper |
1 lb fresh salmon fillet, skinned and cut into 4 (4 ounce) |
1 tablespoon olive oil |
kosher salt |
fresh ground black pepper |
2 teaspoons butter |
1/2 cup fresh baby sweet peas |
Directions:
1. Preheat the oven to 225 degrees.
2. In a large saucepan, combine the cauliflower, water, and salt over high heat.
3. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes.
4. Remove from the heat and drain.
5. Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes.
6. Season with salt and black pepper.
7. Bake for 15 minutes.
8. In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute.
9. Add the peas, stir gently, and cook for 1 minute.
10. Spoon the pureed cauliflower in the center of each plate.
11. Lay a piece of salmon on top of each and garnish with the peas.
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