YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a creamy garlic cauliflower mash with tender-crisp steamed asparagus and a finishing touch of silky ghee.
INGREDIENTS
7.5 ounces Wild Sockeye Salmon
250 grams Cauliflower florets
100 grams Asparagus spears
2.5 teaspoons Ghee
1 tablespoon Nutritional Yeast
1 clove Garlic
PREPARATION
Steam the cauliflower florets and garlic clove together until they are very fork-tender.
Transfer the steamed cauliflower and garlic to a blender or food processor along with 1.5 teaspoons of ghee and the nutritional yeast.
Blend the mixture until it reaches a completely smooth and creamy consistency, then season with sea salt to taste.
Steam the asparagus spears for 3 to 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 1 teaspoon of ghee in a cast-iron skillet over medium-high heat.
Place the salmon in the pan and sear for 3 to 4 minutes per side until the exterior is golden and the fish is cooked to your preference.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus.