Best 5 Olive Oyls Roasted Salmon With Cauliflower Puree Recipes

OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS

Steps:

• Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
• Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
• Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
• Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
• Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
• Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.

OLIVE OYL'S ROASTED SALMON WITH CAULIFLOWER PUREE

Steps:

• Preheat the oven to 225 degrees.
• 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 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.

OLIVE OIL-POACHED SALMON WITH DIJON APPLE PUREE AND COUSCOUS CAKE

Steps:

• In a saucepot over medium heat, cook the apples in apple juice. When the apples are soft, drain the apples, but reserve the juice. Add the apples to a blender with Dijon mustard. Blend on high, adding the reserved juice, a little at a time, until smooth.
• Pour the couscous into a large bowl. Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes. Then, stir in the parsley, tarragon, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Add the eggs and flour, and mix until thick and sticky. Form the mixture into 4 evenly portioned patties. In a large skillet over medium-high heat, heat 4 tablespoons olive oil. Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil. Keep the couscous cakes warm.
• In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer. Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged. Add more olive oil, if needed. Simmer over low heat and remove the salmon after 15 minutes. Cook's Note: The salmon will be cooked medium at this point. If you want it well done, keep on cooking it for 5 more minutes.
• To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon. Top the salmon with a spoonful of apple puree. Serve warm.

ROASTED SALMON WITH SPICY CAULIFLOWER

Steps:

• Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
• Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
• Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

KING SALMON WITH LEMON CAPER SAUCE & CAULIFLOWER PUREE

Steps:

• Heat a skillet over medium-high heat and drizzle with olive oil.
• Pat salmon dry and season with salt and pepper on both sides. Sear king salmon flesh side down 2 to 3 minutes until charred, then flip and cook on skin side for another 2 minutes. Remove salmon from the pan and set aside.
• In the same skillet, add garlic and saute for 1 minute until lightly caramelized. Pour in white wine and lemon juice and cook for additional minute.
• Add butter, capers, and sliced lemon to pan and season with salt and pepper and stir together. Turn off heat and add the salmon back to pan.
• For the cauliflower puree, add cauliflower, stock, and cream to a small pot and simmer until cauliflower is very tender. Once done, strain and save liquid.
• Add cooked cauliflower to blender or food processor and blend until very smooth. Pour in reserved liquid for a smoother consistency if needed and season with salt and pepper.
• To serve, spoon cauliflower puree onto a plate and top with seared salmon and lemon caper sauce. Garnish with chopped parsley.