Olive Oyl's Roasted Salmon with Cauliflower Puree (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1/2 pound cauliflower florets, stems trimmed |
3 cups water |
salt |
1 tablespoon olive oil |
1/2 cup heavy cream |
freshly ground white pepper |
1 pound fresh salmon fillet, skinned and cut into 4 (4-ounce) pieces |
1 tablespoon olive oil |
kosher salt |
freshly ground black pepper |
2 teaspoons butter |
1/2 cup fresh baby sweet green peas |
Directions:
1. Preheat the oven to 225 degrees F. In a large saucepan, combine the cauliflower, water and salt over high heat. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes. Remove from the heat and drain. Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes. Season with salt and white pepper. Put the salmon in a shallow baking pan, rub it with the olive oil, and season with the kosher salt and black pepper. Bake for 15 minutes. In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute. Add the peas, stir gently, and cook for 1 minute. Spoon the pureed cauliflower in the center of each plate. Lay a piece of salmon on top of each and garnish with the peas.
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