Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Olive Oylís Slow Roasted Salmon With Cauliflower Puree

  • Yield: 4 servings


  • 1/2 pound cauliflower florets, stems trimmed
  • 3 cups water
  • Salt
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream
  • Freshly ground white pepper
  • 1 pound fresh salmon fillet, skinned and cut into 4 (4-ounce) pieces
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons butter
  • 1/2 cup fresh baby sweet green peas


  • Preheat the oven to 225ºF.
  • In a large saucepan, combine the cauliflower, water and salt over high heat. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes. Remove from the heat and drain. Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes. Season with salt and white pepper.
  • Put the salmon in a shallow baking pan, rub it with the olive oil, and season with the kosher salt and black pepper. Bake for 15 minutes.
  • In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute. Add the peas, stir gently, and cook for 1 minute. Spoon the pureed cauliflower in the center of each plate. Lay a piece of salmon on top of each and garnish with the peas.