YOUR SOLIN GENERATED RECIPE
Salted Date Caramel Glazed Salmon with Creamy Cauliflower Mash and Roasted Asparagus
Enjoy a refined, well-balanced meal featuring a perfectly glazed salmon fillet with a unique salted date caramel finish, paired with a silky, creamy cauliflower mash and crisp, roasted asparagus. This dish offers a harmonious blend of savory and subtly sweet flavors, ideal for a nourishing dinner that satisfies both your palate and nutritional goals.
INGREDIENTS
5 oz Salmon Fillet
2 Medjool Dates
Pinch of Sea Salt
1 cup Cauliflower
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
5 spears Asparagus
Dash of Black Pepper
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper for the asparagus.
Soak the Medjool dates in warm water for 10 minutes to soften. Drain and blend them with a pinch of sea salt until smooth to create the date caramel glaze.
Pat the salmon dry and brush the top generously with the date caramel glaze. Season lightly with black pepper.
Place the salmon on a lightly greased or parchment-lined baking tray. Put the tray in the oven and roast the salmon for 12-15 minutes, or until it flakes easily with a fork.
While the salmon cooks, steam the cauliflower florets until tender (about 8-10 minutes). Transfer the steamed cauliflower to a bowl and blend with unsweetened almond milk and olive oil until smooth. Season with a pinch of salt if desired.
Trim the woody ends off the asparagus and toss with a tiny drizzle of olive oil and a dash of black pepper. Roast in the oven on a separate tray for about 10 minutes until tender but still crisp.
Plate the creamy cauliflower mash alongside the roasted asparagus and top with the glazed salmon. Enjoy your balanced and flavorful meal!