Salmon with Pesto Cauliflower Mash topped with Microgreen

 


Salmon with Pesto Cauliflower Mash topped with Microgreens


Baked Salmon:

4 salmon filets ( approximately 6 ounces each)

3 tbsp extra virgin olive oil

½  tsp each salt and pepper

2 tsp minced garlic

1 tsp dried thyme

1 medium lemon


Preheat the oven to 400 degrees.

Spray a large baking sheet with nonstick spray. Salt and pepper each salmon filet and arrange on top of the baking sheet.

In a small bowl, stir together extra virgin olive oil, garlic, thyme and the juice of half the lemon.  

Spoon the mixture over each filet making sure to cover the tops leaving no dry spots.

Thinly slice the other half of the lemon and place a slice on top of each salmon filet.

Bake for 12-15 minutes or until the salmon is opaque and flaky.  


Grilled Salmon:

4 salmon filets (approximately 6 ounces each)

¼ cup extra virgin olive oil

½ tsp each salt and pepper

3 tbsp of lemon juice

1 tsp. Dijon mustard


Preheat the grill to 450 degrees.

Brush salmon filets evenly with a tablespoon of extra virgin olive oil. Sprinkle salmon with salt and pepper. 

Whisk together lemon juice and Dijon mustard.

Place salmon on oiled grates and grill covered for 4 minutes per side or until salmon is opaque and flaky. Take salmon off the grill and immediately brush the tops with a tablespoon of the lemon and dijon mustard mixture.  





Pesto Cauliflower Mash


1 small head of cauliflower

4 ½ tbsp extra virgin olive oil

2 cloves of garlic

1 cup fresh basil

2 tbsp freshly grated Parmesan cheese

1 tsp lemon zest

1 tsp lemon juice

1 tbsp pine nuts

¼ tsp each of salt and pepper


Break cauliflower into small florets.  Bring a large pot of water to a boil. Add florets to the pot and cook until tender.  This will take 5-6 minutes. Drain.

You can make the pesto while the cauliflower is cooking.

In a food processor add garlic, basil, Parmesan cheese, pine nuts, lemon zest and juice. Blend to make a chunky paste. Scrape sides.

While the processor is going, slowly add in extra virgin olive oil.  Add in salt and pepper and process until the mixture is blended.  Transfer pesto to a small bowl.

Add cooked, drained cauliflower to the processor and add 2 tbsp of the pesto. Blend to form a creamy mash. Adjust seasoning if needed.


Topped with locally grown beet/swiss chard microgreens from Microdreams  @microdremasnorcal 



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