YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a garlic-infused cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 oz Wild Sockeye Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
2 tsp Ghee
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very tender and easily pierced with a fork.
Transfer the steamed cauliflower to a food processor or blender along with the minced garlic and one teaspoon of ghee, then process until smooth and creamy.
Steam the asparagus spears for three to five minutes until they are tender-crisp and vibrant green, then season lightly with sea salt.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the remaining teaspoon of ghee in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for about four minutes until the skin is crispy, then flip and cook for another three to four minutes until cooked through.
Plate the salmon over a generous bed of cauliflower mash and serve with the steamed asparagus on the side.