YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet served over a bed of garlic-infused mashed cauliflower and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
2 cups Cauliflower Florets
10 Asparagus Spears
1 tbsp Ghee
2 cloves Garlic
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
While the cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat half of the ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the skin is crispy.
Drain the steamed cauliflower and place it in a food processor or bowl with the remaining ghee, minced garlic, and a pinch of salt.
Blend or mash the cauliflower until it reaches a smooth, creamy consistency.
Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.