Oven Roasted Salmon with Purple Cauliflower Puree and a Buttermilk Dill Slaw
Turn up the dial on your classic salmon dish!
- step-by-step directions
Oven Roasted Salmon:
- 4 salmon fillets (skin-on, 5-ounces each)
- 2 teaspoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Kosher salt
Purple Cauliflower Puree:
- 1 head purple cauliflower (2 - 2 1/2 pounds)
- 1/2 tablespoon unsalted butter
- 2 tablespoons Parmigiano-Reggiano (grated)
- 1/4 teaspoon white pepper
- 1/2 teaspoon Kosher salt
- 3/4 cup water (for steaming)
Buttermilk Dill Slaw:
- 1 pound purple cabbage
- 1 medium carrot (peeled, shredded)
- 2 scallions (root ends removed, thinly sliced)
- 1/2 cup lowfat buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons plain nonfat yogurt or sour cream
- 1 tablespoon fresh dill
- 1 teaspoon lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon freshly ground black pepper
- For Oven Roasted Salmon: Place a rimmed baking sheet in a pre-heated 500ºF oven. Score the skin of the salmon 3-4 times on each fillet. Pat each fillet dry with a paper towel. Rub with oil and season with salt and pepper.
- Reduce oven temperature to 300ºF and remove the baking sheet. Carefully place the salmon on the baking sheet, skin side down. Cook for 7-11 minutes or when the internal temperature has reached 125ºF.
- For Purple Cauliflower Puree: Pull the leaves off of the cauliflower and cut into florets, about 1 1/2-inch pieces. Bring about 1-inch of water to a boil in a pot with a steamer basket. Cook florets covered with a lid for about 10-12 minutes or until you can poke the stems with a knife and the stems have just a little texture left.
- Dump half of the florets into your food processor and pour in 1/4 cup of the steaming liquid. Puree until smooth. Add the remaining florets and another 1/4 cup of steaming liquid and puree until smooth. Add more liquid if necessary.
- Scrape down the sides of the bowl, add in butter, parmesan, salt and pepper. Puree again until smooth.
- For the Buttermilk Dill Slaw: Julienne the cabbage, toss with 1/2 teaspoon of salt in a large bowl. Transfer to a colander and set colander into the now empty bowl. Let stand for about an hour.
- In a large bowl, whisk together buttermilk, mayonnaise, yogurt or sour cream, fresh dill, lemon juice, and salt and pepper. Set aside.
- Add the vegetables to the dressing and mix well.
- To serve, spoon some cauliflower puree onto a plate, and top with a fillet of salmon. Serve with a side of buttermilk dill slaw.
- Tip: If your local market does not carry purple cauliflower, standard white cauliflower will give you the same delicious results!
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