Seared Salmon with Cauliflower Curry
Thanks for this idea Rocco Dispirito - this one was quite out of the box for me but the flavors were very good but for me, the cooking time was a little off so I have updated it.
Ingredients for Salmon:
1.25 pounds of salmon, skin off, cut into 4 pieces
Himalayan pink salt
pepper
Cumin
Chinese Five spice
Cooking spray
1 tsp peanut oil
Ingredients for Cauliflower Curry
2 TBSP Currants
1 large head of cauliflower, cut into florets
3 cloves of garlic, diced
1 green pepper, large dice
1/2 medium red onion, large dice
2 tsp hot curry
2 tsp tumeric
1 cup low sodium chicken stock
6 oz of non fat plain greek yogurt
1 TBSP peanut oil
2 cups of cooked wild rice (i just cooked my rice in chicken stock and added 1 TBSP butter and 1 tsp salt)
Directions:
1. Chop everything in advance and season the salmon. I was generous on the salt and pepper and used a very light dusting of the five spice and cumin.
2. Cook your rice. Prepare 2 pans on the stove. I used a large saute pan with a lid for the cauliflower and a copper non-stick for the salmon.
3. For the pan with the cauliflower, heat up to medium, add the peanut oil and take off heat to spray generously with cooking spray.
4. Add you cauliflower florets with a good amount of salt and pepper. This will be a little loud - and you want to create some color on the florets. Cook for about 6 minutes, tossing once or twice.
5. Add the green pepper, garlic, onion, tumeric, curry powder, chicken stock and currants. Stir to combine well.
6. Cover, make sure heat is medium and simmer for about 6 minutes until cauliflower is tender. Stir once in the 6 minutes.
7. Now you can heat your pan with your salmon. Once hot, sear salmon on each side for about 5 minutes or until the pink on the sides is faint and ALMOST gone.
7. Taste the cauliflower for seasoning and add salt and pepper as needed. Turn off the heat and mix in the greek yogurt. Stir until combined.
8. Cauliflower mixture over some rice and salmon on the side. This meal served two!
Pair with:
Georges Vigouroux
Chenin de Mercues
2016
Cohors France
Ingredients for Salmon:
1.25 pounds of salmon, skin off, cut into 4 pieces
Himalayan pink salt
pepper
Cumin
Chinese Five spice
Cooking spray
1 tsp peanut oil
Ingredients for Cauliflower Curry
2 TBSP Currants
1 large head of cauliflower, cut into florets
3 cloves of garlic, diced
1 green pepper, large dice
1/2 medium red onion, large dice
2 tsp hot curry
2 tsp tumeric
1 cup low sodium chicken stock
6 oz of non fat plain greek yogurt
1 TBSP peanut oil
2 cups of cooked wild rice (i just cooked my rice in chicken stock and added 1 TBSP butter and 1 tsp salt)
Directions:
1. Chop everything in advance and season the salmon. I was generous on the salt and pepper and used a very light dusting of the five spice and cumin.
2. Cook your rice. Prepare 2 pans on the stove. I used a large saute pan with a lid for the cauliflower and a copper non-stick for the salmon.
3. For the pan with the cauliflower, heat up to medium, add the peanut oil and take off heat to spray generously with cooking spray.
4. Add you cauliflower florets with a good amount of salt and pepper. This will be a little loud - and you want to create some color on the florets. Cook for about 6 minutes, tossing once or twice.
5. Add the green pepper, garlic, onion, tumeric, curry powder, chicken stock and currants. Stir to combine well.
6. Cover, make sure heat is medium and simmer for about 6 minutes until cauliflower is tender. Stir once in the 6 minutes.
7. Now you can heat your pan with your salmon. Once hot, sear salmon on each side for about 5 minutes or until the pink on the sides is faint and ALMOST gone.
7. Taste the cauliflower for seasoning and add salt and pepper as needed. Turn off the heat and mix in the greek yogurt. Stir until combined.
8. Cauliflower mixture over some rice and salmon on the side. This meal served two!
Pair with:
Georges Vigouroux
Chenin de Mercues
2016
Cohors France
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