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3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon coasrsely ground black pepper
1 head cauliflower, separated into florets
4 (6-ounce) salmon filets
¼ cup honey
2 tablespoons soy sauce
2 tablespoons wasabi powder
4 tablespoons water
Instructions
1/2 teaspoon kosher salt
1/2 teaspoon coasrsely ground black pepper
1 head cauliflower, separated into florets
4 (6-ounce) salmon filets
¼ cup honey
2 tablespoons soy sauce
2 tablespoons wasabi powder
4 tablespoons water
1. Preheat oven to 375F.
2. Toss 1 tablespoon oil, salt and pepper with cauliflower in a roasting pan. Roast 15 minutes. Place in food processor and pulse until smooth. Set aside.
3. Add remaining oil to skillet and heat over medium-high heat. Add salmon and sauté 3 to 5 minutes on each side, until the skin is crispy and the fish is cooked through. Remove salmon. Add soy sauce and honey to skillet, stirring until combined and thoroughly heated.
3. Combine wasabi powder and water; mix well.
4. To serve, place salmon on top of cauliflower purée; drizzle with honey-soy mixture and serve with a dollop of wasabi. Serves 4.
Note: Add 1/4 cup plain yogurt to cauliflower purée for a creamier consistency.
2. Toss 1 tablespoon oil, salt and pepper with cauliflower in a roasting pan. Roast 15 minutes. Place in food processor and pulse until smooth. Set aside.
3. Add remaining oil to skillet and heat over medium-high heat. Add salmon and sauté 3 to 5 minutes on each side, until the skin is crispy and the fish is cooked through. Remove salmon. Add soy sauce and honey to skillet, stirring until combined and thoroughly heated.
3. Combine wasabi powder and water; mix well.
4. To serve, place salmon on top of cauliflower purée; drizzle with honey-soy mixture and serve with a dollop of wasabi. Serves 4.
Note: Add 1/4 cup plain yogurt to cauliflower purée for a creamier consistency.
