Grilled Salmon with Cauliflower Curry from The Healthy Irishman
I confess that I haven’t tried the salmon part of this yet, but the Cauliflower curry part of it is easy and delicious. I’m figuring out what my criteria is for all of these recipes – easy and delicous! It’s a great twist on cauliflower, but the best part is that the texture doesn’t make it seem like cauliflower. Which every once in a while is a good thing.
2 x 4-5 oz wild Pacific salmon
1 head organic cauliflower – roughly chopped in florets
2 tsp curry powder
1 tbsp agave/honey
2 tbsp olive oil
1/4 tsp salt
1/2 tsp pepper
Preheat oven to 400F.
Add cauliflower, agave, olive oil and S&P to a large mixing bowl and toss together. Place on a foiled oven tray in center of oven. Roast for 20 minutes. When just about fork tender add 1/2 cup broth to tray and continue cooking until largest floret is cooked. This will help steam the cauli the rest of the way and add some moisture to it when pureeing. Add to food processor and puree until soft.
Taste and season with S&P This can be done ahead of time and reheated in saucepan on stove when needed.
To cook salmon: Preheat grill (indoor or outdoor) on medium heat. Season filets on both sides with S&P. Sear salmon for 3-4 minutes on one side without moving to get a nice crispy crust. Flip over and cook for another 2 minutes covered with some foil.