YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Cauliflower Mash
Pan-seared sockeye salmon served over a velvety cauliflower mash with vibrant steamed broccoli, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
1.5 cups Cauliflower Florets
1 cup Broccoli Florets
1 teaspoon Ghee
1 teaspoon Extra Virgin Olive Oil
Pinch of Sea Salt and Garlic Powder
PREPARATION
Place cauliflower and broccoli florets in a steamer basket over boiling water.
Steam for 8-10 minutes until the cauliflower is very tender and broccoli is bright green.
Remove the broccoli and set aside; transfer the cauliflower to a bowl or food processor.
Add the ghee, sea salt, and garlic powder to the cauliflower and mash or blend until velvety and smooth.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Plate the cauliflower mash, top with the seared salmon, and serve with the steamed broccoli on the side.