YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Cauliflower Mash
Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed broccoli, finished with a touch of rich grass-fed butter.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
1 cup Broccoli Florets
1 cup Cauliflower florets
1 tbsp Grass-fed Butter
1 tsp Avocado Oil
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.
While cauliflower cooks, steam the broccoli florets for 5-6 minutes until 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 avocado oil in a non-stick skillet over medium-high heat.
Place salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.
Flip the salmon and cook for another 3 minutes or until cooked to your desired level of doneness.
Drain the steamed cauliflower and transfer to a blender or food processor.
Add half of the grass-fed butter to the cauliflower and pulse until smooth and creamy.
Plate the cauliflower mash, top with the seared salmon, and serve the steamed broccoli on the side with the remaining butter melted over the top.