ROASTED WILD CAUGHT SALMON WITH CAULIFLOWER & PEA PUREE!

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ROASTED WILD CAUGHT SALMON WITH CAULIFLOWER & PEA PUREE

You can make the salsa, cauliflower and pea puree the day before or earlier in the day to save time.

SPICY MANGO SALSA

INGREDIENTS

Yields 1 ½ cups

1 ripe mango, (1cup) peeled, pit removed, chopped into small pieces

1 cucumber peeled, seeded and diced small

1 tablespoon jalapeno seeds removed, diced small (OPTIONAL)

¼ cup red bell pepper, seeded, diced small

¼ teaspoon red pepper flakes

2 scallions trimmed cut into thin rings

3 tablespoons extra virgin olive oil

2 Tablespoons fresh lime juice

½ teaspoon kosher salt

1 tablespoon chopped cilantro

6 mint leaves chopped fine

INSTRUCTIONS

Place all of the ingredients in a glass bowl or mason jar and stir together well. Cover tightly and store in the refrigerate.

CAULIFLOWER PUREE

Yields 2 to 3 cups

You can make this recipe the day before and store in the refrigerator until ready to heat and serve.

1 large head cauliflower cut up

2 garlic cloves peeled and smashed

1 tablespoon extra- virgin olive oil

1 tablespoon kosher salt

2 tablespoons caper juice, from your caper jar

2 teaspoons hemp oil or extra virgin olive oil

1 teaspoon black Hawaiian Sea salt or black salt, available on line and gourmet stores, or kosher salt

small handful pea shoots or micro greens

edible flowers, available on line (optional)

INSTRUCTIONS

In a stock pot add cauliflower and cover with water, add garlic, olive oil, salt. Boil cauliflower for 15 minutes or until soft and tender.  Before you drain the cauliflower save 1 cup of cauliflower water and the garlic, set aside.

Drain the cauliflower and place it in a blender, add garlic, the caper juice and ½ cup of cauliflower water. Blend for 30 seconds, if the cauliflower looks too thick add more cauliflower water ¼ cup at a time to get a whipped creamy consistency. (like creamy mashed potatoes.)

PEA PUREE

You can make this recipe the day before and store in the refrigerator until ready to heat and serve.

INGREDIENTS 

1 cup vegetable stock

1 lb. bag of organic frozen petite peas

½ teaspoons kosher salt

INSTRUCTIONS

Bring the vegetable stock to a boil, add peas, salt and cook for 2 minutes. Pour into a blender and process for 30 seconds until smooth and creamy.

SALMON

INGREDIENTS

¼ cup Ghee

2 tablespoons extra Virgin Olive oil

4- 5- ounce wild Salmon fillets, skin on

2 teaspoons kosher salt and cracked black pepper

2 lemons sliced thin

2 Tablespoons of avocado oil or extra virgin olive oil

INSTRUCTIONS

PRE-HEAT OVEN TO 450 F.

Place rack in the middle of the oven.

Divide the salt and black pepper over both sides of salmon.

Heat a cast iron skillet for 2 minutes on high heat. Add the Ghee, olive oil and swirl to coat the bottom of the skillet. Add the salmon skin side down. Turn the heat to medium high, cook for 4 minutes

without disturbing. Use a metal spatula and flip over to the other side to expose the flesh side. Cook for two minutes more.

Place skillet in the oven to finish cooking.

3 minutes for rare

5 minutes for medium rare

6 minutes for med to well done

PLATTING

Rinse your serving bowl in super- hot water to take the chill off.

Take two heaping tablespoons of the hot cauliflower and smear up left side of bowl.

Take two heaping tablespoons of the hot pea puree and smear up the other side of bowl.

Add the salmon in the middle and garnish with, salsa, lemon wedges, drip small amounts of avocado or olive oil all around the dish, (refer to photo) and add edible flowers!

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