YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared wild salmon served over a bed of creamy garlic cauliflower mash with a side of tender steamed asparagus and a bright lemon finish.
INGREDIENTS
7 ounces Wild Salmon Fillet
250 grams Cauliflower florets
100 grams Asparagus spears
2 teaspoons Ghee
1 clove Garlic, minced
1 tablespoon fresh Lemon Juice
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
Transfer the steamed cauliflower to a blender or food processor with one teaspoon of ghee, minced garlic, salt, and pepper, then blend until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the remaining teaspoon of ghee in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is cooked through and golden.
Spoon the garlic cauliflower mash onto a plate, arrange the asparagus alongside, and top with the seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.