Recipe
Olive Oylís Slow Roasted Salmon With Cauliflower Puree
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Emeril Live EM1D38
- Dish Type: Entree
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