Salmon Cauliflower and Vegetable Bowl
2 6 oz salmon fillets
1 head fresh cauliflower
olive oil
1 tbsp turmeric
salt and pepper
6 small to medium carrots, halved
1 large sweet potato, chopped
1 cup vegetarian stock
1 tbsp fresh lime juice
¼ cup maple syrup
parsley leaves for garnish
1
Wash hands. Preheat oven to 400F. Grease and line one sheet pan with parchment paper.
2
Wash all produce and measure liquid ingredients.
3
Cut cauliflower in uniform 2-inch florets and toss with olive oil, turmeric, salt, and pepper in a medium bowl. Spread on prepared pan and roast for 30 minutes in preheated oven.
4
Next, quarter carrots lengthwise and slice sweet potatoes in one-inch thick half-moons. Using the same bowl, toss carrots and sweet potatoes separately to coat.
5
Remove roasted cauliflower from sheet pan and place it in the blender.
6
Spread carrots and sweet potatoes evenly on the hot sheet pan. Roast for 30 minutes.
7
While carrots and sweet potatoes are roasting, add stock, syrup, and lime juice to the cauliflower in the blender. Blend on medium until smooth. Reheat for service if needed.
8
Heat cast iron pan on the stovetop. Prepare salmon by coating with olive oil, salt, and pepper in the medium bowl. Place both salmon fillets service side down first (skin side up), in pan for two minutes, until golden brown. Turn salmon over and place pan in the oven for 6-8 more minutes to finish cooking. The salmon should be done close to the same time as vegetables.
Plating
9
Place 1/2 of cauliflower puree in bowl base.
10
Place salmon on puree and arrange roasted carrots and sweet potatoes around the salmon.
11
Garnish with parsley and olive oil as desired.
Ingredients
2 6 oz salmon fillets
1 head fresh cauliflower
olive oil
1 tbsp turmeric
salt and pepper
6 small to medium carrots, halved
1 large sweet potato, chopped
1 cup vegetarian stock
1 tbsp fresh lime juice
¼ cup maple syrup
parsley leaves for garnish
Directions
1
Wash hands. Preheat oven to 400F. Grease and line one sheet pan with parchment paper.
2
Wash all produce and measure liquid ingredients.
3
Cut cauliflower in uniform 2-inch florets and toss with olive oil, turmeric, salt, and pepper in a medium bowl. Spread on prepared pan and roast for 30 minutes in preheated oven.
4
Next, quarter carrots lengthwise and slice sweet potatoes in one-inch thick half-moons. Using the same bowl, toss carrots and sweet potatoes separately to coat.
5
Remove roasted cauliflower from sheet pan and place it in the blender.
6
Spread carrots and sweet potatoes evenly on the hot sheet pan. Roast for 30 minutes.
7
While carrots and sweet potatoes are roasting, add stock, syrup, and lime juice to the cauliflower in the blender. Blend on medium until smooth. Reheat for service if needed.
8
Heat cast iron pan on the stovetop. Prepare salmon by coating with olive oil, salt, and pepper in the medium bowl. Place both salmon fillets service side down first (skin side up), in pan for two minutes, until golden brown. Turn salmon over and place pan in the oven for 6-8 more minutes to finish cooking. The salmon should be done close to the same time as vegetables.
Plating
9
Place 1/2 of cauliflower puree in bowl base.
10
Place salmon on puree and arrange roasted carrots and sweet potatoes around the salmon.
11
Garnish with parsley and olive oil as desired.
