| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 1 serving |
Ingredients
- 1/2 cup cauliflower florets
- 1/4 cup sliced potatoes
- Grapeseed oil
- Salt and pepper
- One 6-ounce salmon fillet
- 2 tablespoons unsalted butter
- 1 ounce white wine
- 3 strands saffron
- 1 teaspoon capers
- 1 tablespoon chopped fresh parsley
- 2 ounces chicken stock
- Juice of 1 lemon
Instructions
- Preheat the oven to 450 degrees F.
- Toss the cauliflower and potatoes with 1 tablespoon grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside.
- Pat the salmon fillet dry with a paper towel to remove moisture and prevent sticking to the pan. Sprinkle with salt and pepper.
- Heat 1 tablespoon grapeseed oil in a saute pan over medium-high heat. Add the fillet and sear for 2 minutes. Flip, add 1 tablespoon of the butter and then remove from the heat. Baste the salmon with the melted butter. Set aside.
- Heat 1 tablespoon grapeseed oil in a second pan over medium-high heat. Add the roasted cauliflower and potatoes; saute for 2 minutes. Deglaze with the white wine, then add the saffron, capers, parsley, chicken stock, lemon juice and the remaining 1 tablespoon butter. Reduce down for 1 minute to make the sauce.
- Lay the cauliflower and potatoes on the plate, top with the salmon and the sauce.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 720 |
| Total Fat | 53 g |
| Saturated Fat | 21 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 39 g |
| Cholesterol | 156 mg |
| Sodium | 1040 mg |
Reviews
So easy to make. We loved it!!