YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Garlic Mashed Cauliflower
Pan-seared wild salmon served over garlic cauliflower mash and steamed green beans, finished with a squeeze of fresh lemon for a bright, zesty aroma.
INGREDIENTS
9 oz Wild Sockeye Salmon Filet
2 cups Cauliflower florets
1.5 cups Fresh Green Beans
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
0.5 fresh Lemon
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.
Add green beans to the steamer during the last 5 minutes of cooking until they are bright green and crisp-tender.
Transfer steamed cauliflower to a food processor or bowl, add minced garlic and a pinch of sea salt, then blend until smooth and creamy.
Pat the salmon filet dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the filet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Serve the seared salmon over the garlic cauliflower mash with a side of green beans and a fresh squeeze of lemon.