Baked Salmon and Cauliflower Steaks

I keeping with my bacheloring plan to make dishes that generate leftovers, I cooked a 1¾ lb. wild sockeye salmon filet that we had purchased in Anacortes, WA during our recent western trip.  After reading Angela’s recipe for Cauliflower Parmesan on her Spinach Tiger blog, I decided to give it a try as the side dish.

Since it was cool here and the A/C was off, I decided I wanted to bake the entire meal in the oven – a one pan meal.  I looked on the web and settled on a recipe for baked salmon from Natasha’s Kitchen since I had all of the ingredients on hand.  I used the same ingredients (except my salmon weighed 1¾ #) and I amended the directions slightly.

Baked Salmon With Garlic and Dijon – Adapted from Natasha’s Kitchen

Ingredients:

1¾ lbs salmon fillets (skin on)

2 Tbsp parsley, freshly chopped

2 large or 3 small garlic cloves, pressed

1/2 Tbsp Dijon mustard

1/2 tsp salt

1/8 tsp ground black pepper

1/8 cup light olive oil (not extra virgin, pick something with a higher smoke point)

2 Tbsp of fresh lemon juice

Directions:

1. Line a rimmed baking sheet  with foil and spray with Pam

2. In a small bowl,mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon mustard, 1/8 cup of olive oil and 2 Tbsp of lemon juice. 

4. Generously salt and pepper the salmon then brush the top of salmon with all of the sauce and top with fresh slices of lemon (I forgot the lemon)

5. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don’t over-cook or it will be dry.

For the cauliflower, I only amended the ingredients based upon the size of my cauliflower and I changed the directions a little.  Check out the original at Angela's blog.

Cauliflower Parmesan - Adapted from Spinach Tiger

Ingredients:

1 small head caulflower

¾ tablespoon olive oil

¾ pint grape tomatoes

6 ounces mozzarella cheese

¼ cup parmesan cheese

S&P

Instructions:

1. Slice cauliflower top to bottom into ¾ inch steaks.

2. Brush with olive oil and season with S&P

3. Roast at 400 degrees F for 10 minutes.

4. Top with tomatoes & mozzarella cheese.

5. Roast for 10 more minutes.

6. Garnish with parmesan cheese and fresh basil (I had none)

I thought the fish was very tasty and the cauliflower was about as good as baked cauliflower can be, but it reaffirmed that I’m just not a fan of baked veggies (except potatoes) and greatly prefer mine cooked with moisture.  If you enjoy baked cauliflower, then I think you would really like this version.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/20/15 event date