Description
Discover the versatility of purple cauliflower in this delicious, colorful, and easy-to-make dinner recipe with pan-seared salmon and a delightful carrot-ginger purée. It’s surprisingly simple and healthy.
Ingredients
12–16 ounces fresh or frozen salmon fillets (thawed if frozen)
1 large head of purple cauliflower (or any other color), rinsed, trimmed and cut into florets
3 large carrots, skins on, roughly sliced
2 teaspoons extra virgin olive oil
2 heads baby bok choy, rinsed, sliced, separate light stems from green tops
1 large shallot, sliced
1 tablespoon ghee (or butter), divided
2 tablespoons gluten-free soy sauce (such as Bragg Liquid Aminos)
1 teaspoon mild chili pepper blend
1/2 cup chicken broth
2 tablespoons gluten-free coconut aminos (such as Coconut Secret)
1 teaspoon fresh ginger
Microgreens (optional)
Flakey sea salt (optional)
Fresh cracked pepper (optional)
Instructions
- Prep the Salmon: Rinse the salmon fillets and pat dry with a paper towel.
- Cook the Purple Cauliflower: Steam the purple cauliflower florets and carrots until easily pierced with a fork. About 12-15 minutes.
- Sauté the Shallot: In a large skillet, heat the olive oil on medium-low. Sauté the shallot and baby bok choy stems, stirring occasionally until the shallots are translucent, and the bok choy is slightly tender, about 8 minutes.
- Cook the Salmon: Meanwhile, in another large skillet, heat 2 teaspoons of the ghee on medium. Pan fry the salmon fillets in the ghee until the internal temperature reaches 145°, about 7-8 minutes, flip once halfway through. Keep warm until ready to serve.
- Combine the Veggies: Once the cauliflower and carrots are tender, add the cauliflower to the skillet of bok choy along with the green bok choy tops. Add the liquid aminos and mild chili pepper seasoning, stirring to combine. Reduce the heat to low, and cover. Cook until the sauce is warm, and the greens have wilted. Set aside and keep warm.
- Make the Purée: In a food processor, combine the steamed carrots, chicken broth, coconut aminos, remaining ghee and fresh ginger. Process on high until smooth, about 60-90 seconds. Scrape the bowl if needed.
- Plate and Serve: Smear a spoonful of carrot-ginger purée on the plate and top with the purple cauliflower and bok choy. Add the salmon fillets and top with another dollop of carrot-ginger purée. Garnish with microgreens, flakey sea salt and fresh cracked pepper if desired.
Notes
Serve with a side of jasmine rice for a heavier meal if desired.
Best enjoyed fresh, but leftovers can be stored in air-tight glass containers. Store each part of the recipe separately for best results.
