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Ingredientes
- 1/2 lb cauliflower florets stems trimmed
- 3 c. water
- Â Â Salt to taste
- 1 Tbsp. extra virgin olive oil
- 1/2 c. heavy cream
- Â Â Freshly-grnd white pepper to taste
- 1 lb fresh salmon fillet skinned, and
- Â Â cut into 4 (4-ounce) pcs
- 1 Tbsp. extra virgin olive oil
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 tsp butter
- 1/2 c. fresh baby sweet green peas
Direcciones
- 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 till the cauliflower is very soft, about 30 min. Remove from the heat and drain.
- Put the cauliflower, 1 Tbsp. extra virgin olive oil, and the cream in a food processor and puree till smooth like creamed potatoes. Season with salt and white pepper.
- Put the salmon in a shallow baking pan, rub it with the extra virgin olive oil, and season with the kosher salt and black pepper. Bake for 15 min.
- In a small skillet, heat the butter over medium heat and cook till it browns lightly, about 1 minute. Add in 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 375 | |
| Calories from Fat 263 | 70% |
| Total Fat 29.49g | 37% |
| Saturated Fat 9.07g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 100mg | 4% |
| Potassium 507mg | 14% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.94g | 1% |
| Protein 24.29g | 39% |
