Pan Fried Salmon on Cauliflower Puree with Basil Almond Butter
A restaurant style dish of succulent salmon over a sweet cauliflower puree with a nutty burnt butter sauce.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 4 salmon tail fillets, skin on
- sea salt and freshly ground black pepper, to taste
- 1/4 cup olive oil
- 125g butter
- 1/3 cup flaked almonds
- grated rind and juice 1 small lemon
- 1/4 cup basil leaves
- CAULIFLOWER PUREE
- 700g cauliflower, chopped
- 2 cloves garlic, peeled
- 1 teaspoon salt
- 2 1/2 cups milk (plus extra if required)
Cut a few slits into the skin of the salmon and season on both sides. Heat oil in the pan over high heat and panfry fish, skin side down for 4-5 minutes, using another pan to weigh down the fish, until skin is crisp. Turn over and cook a further 2 minutes until cooked through. Remove and wipe out the pan. Heat butter in the pan, add almonds and cook, stirring until just golden. Stir in lemon rind, juice and basil leaves. Serve fish over Cauliflower Puree with Basil Almond Butter, sprinkle with pepper and garnish with extra basil leaves.
Combine all ingredients in a large saucepan (it will bubble up) and bring to the boil. Simmer uncovered for 15 minutes until cauliflower is very tender and then puree until smooth. May be made in advance and reheated in the saucepan as needed.