YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared wild sockeye salmon paired with creamy garlic cauliflower mash and tender steamed asparagus, finished with a silky ghee drizzle.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1 tbsp Ghee
2 cloves Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10-12 minutes.
While the cauliflower steams, trim the tough, woody ends off the asparagus spears.
Transfer the steamed cauliflower to a bowl and mash thoroughly with the minced garlic and half of the ghee until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining ghee in a cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure a crispy skin.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is golden and flakes easily with a fork.
Plate the salmon over a generous bed of garlic cauliflower mash and serve the steamed asparagus on the side.