So this week we had to tighten our belts; don’t we all! So dinner was made from foraging in the fridge and freezer. I managed to whip up quite a yummy dinner if I don’t say so myself!
Back in the recesses of my freezer I found a nice salmon filet, perfect for M and I. In fridge I had a head of cauliflower that needed to be used and I had a container of grape tomatoes that were getting a little over ripe.
I decided to make broiled salmon, roasted tomatoes with garlic and parmesan, and a garlic cauliflower puree.
1 head cauliflower
1/4 cup warm milk (I used 1%)
1-2 tsp. butter
1-2 cloves garlic chopped
1/2 sweet white onion chopped
salt & pepper
Start out by coring the cauliflower and breaking it off into florettes. Then set up a steamer and steam them for about 10-15 minutes, untill they are fork tender. You want your fork to insert easily but not automatically slide back out. In a seperate pot melt the butter and over low heat gentely sweat the garlic and onion. You don’t want any color here just cook them enough to make them tender and bring out the sweetness. Warm your milk in the microwave. Now add about 1/2 of the cauliflower to a food processor along with the butter, garlic and onions. Pulse until smooth then add the rest of the cauliflower and as the processor is going slowly stream in your milk. Only add enough to make your puree smooth and creamy, if you need more liquid you can use the leftover steamer water or more milk. You want this to be a similar consistency of mashed potatoes; a little thinner. Season with salt and a good bit of pepper. You can keep this warm in a pot over very low heat until you are ready to serve, just make sure to stir it from time to time to make sure nothing burns or sticks.
Now on to the salmon and tomatoes. This is real easy. Pre-heat the oven to low broil and adjust the rack to the upper part of the oven. Toss the tomatoes with fresh minced garlic, a little parmesan cheese, salt, pepper and olive oil and spread out on either side of a baking sheet leaving the center free. Pat the salmon dry, very dry! And rub down both sides with olive oil, salt, pepper, and garlic salt. Place in the center of the baking sheet skin size down. My broiler’s flame is directly in the center that is why I have it set up like this, so set it up similar depending on your broiler. Broil for 7 minutes on this side then flip to skin side up and broil another 7-10 minutes depending how thick your fillet is. You want to crisp up the skin really nice.
To serve, place puree in the center of a plate or shallow bowl. Place filet skin side up on the puree and top with the tomatoes and fresh shredded basil!
Very healthy and VERY yummy.