YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus, Cauliflower Mash & Poached Egg
Enjoy a beautifully balanced dinner featuring a seared salmon fillet served alongside silky cauliflower mash and lightly steamed asparagus. A perfectly poached egg crowns the dish, adding a velvety richness that ties everything together for a satisfying and nutrient-packed meal.
INGREDIENTS
6 ounces Salmon Fillet
1 Large Egg
1 cup Asparagus
1 cup Cauliflower
1.5 teaspoons Olive Oil
Salt & Pepper to taste
PREPARATION
Season the salmon fillet with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, sear the salmon fillet for about 3 minutes on each side until a golden crust forms and the interior is just cooked through. Remove from the skillet and keep warm.
Steam the asparagus in a steamer or a covered pot with a little water for about 4-5 minutes until tender yet still crisp. Remove and set aside.
Meanwhile, steam or boil the cauliflower florets for around 8-10 minutes until soft. Transfer the cooked cauliflower to a bowl and mash using a fork or immersion blender. Season with salt and pepper to taste. For creamier texture, you can add a tiny splash of water from steaming.
In a small pot, poach the egg by bringing water to a gentle simmer and carefully breaking the egg into the water. Cook for about 3 minutes for a soft, runny yolk. Remove with a slotted spoon and gently pat dry.
Plate the cauliflower mash as a base. Arrange the seared salmon on top, flutter the steamed asparagus around, and gently place the poached egg over the salmon for a luxurious finish.
Garnish with an extra dash of pepper if desired, and serve immediately.