Wild sockeye salmon with dried fruit balsamic glaze and cauliflower purée I
|
Author: newwavegurly Status: published Published: Apr 06,2009 license cc-by-nc-nd tags: salmon, homemade, vegetables, balsamic vinegar, fish, cauliflower, savory, balsamic, pan roasted, cauliflower purée, sockeye, balsamic glaze,
|
Share on TwitterFish:
1-8 oz. wild sockeye salmon filet
Soy/citrus marinade (mixed to taste from soy sauce, half an orange, half a lemon, mirin, and a dash of toasted sesame oil)
1 Tbs. extra virgin olive oil
Mix soy/citrus marinade. Place salmon in a small dish, pour marinade over, cover, and put in fridge for 2 hours or so. Take out of the fridge a half hour to an hour prior to cooking to bring up to room temperature. Preheat oven to 400°F. Heat a pan (with an over safe handle) with the olive oil over medium-high heat. Remove fish from marinade, salt and pepper both sides. Put in the pan, skin side down, and cook for a minute or two. Then put in the oven to finish for 15 minutes.
Glaze:
1/4 mixed dried fruit (diced)
1/2 cup balsamic vinegar
Combine fruit and balsamic vinegar in a small saucepan. Bring to a simmer. Allow to simmer until vinegar begins to thicken slightly, then lower heat and allow to thicken until ready to eat.
Cauliflower purée:
1 head of cauliflower
3/4 cup mushroom stock/broth
5 cloves of roasted garlic
salt (to taste)
pepper (to taste)
1/2 cup shredded cheese (I used a blend of asiago, parmesan, and fontina)
Preheat oven to 425°F. Cut up cauliflower, put in a square glass dish (9x9) with broth. Season lightly with salt and pepper. Cover tightly with aluminum foil, and cook for approximately 25 minutes (until cauliflower is soft and tender). Remove foil, and cook for another 5-10 minutes. Allow to cool to room temperature. Once cooled, put cauliflower and garlic into a food processor (you could use a blender, or even a potato masher if you don't have a processor). Blend for a couple of minutes and add salt and pepper to taste. Once blended until almost smooth, pour back into the glass dish (cleaned of any residual broth), and spread evenly. Sprinkle with cheese, and put back into the oven for 5 minutes.
