Paleo Honey Mustard Salmon with Cauliflower Rice and Watercress Salad
2016-04-28 13:40:57
Ingredients
- 1 head cauliflower, florets blended
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, or to taste
- 1 pound salmon
- 1/2 cup milk
- freshly ground black pepper, to taste
- 2 tablespoons Southern honey mustard sauce
- 1/2 bunch watercress, divided
- 1 tablespoon capers
- 1/4 cup almonds, sliced (optional)
Blend and Cook the Cauliflower Rice
- Preheat the oven to 350 degrees F and line two baking sheets with aluminum foil, or spray with nonstick cooking spray.
- A food processor works best for processing the cauliflower, but a blender or grater will work as well. Remove the core from the cauliflower, and cut the cauliflower head into florets. Add the florets to a food processor and pulse a few times, until the mixture resembles rice grains.
- Add the finely chopped cauliflower to a prepared baking sheet. Add oil and salt, toss well to combine, evenly spread out over the baking sheet, and add to the middle rack in the oven to bake for 18-20 minutes.
Bake the Salmon
- Rinse salmon fillets in cold water, and pat dry with paper towels. Fold aluminum foil into a bowl shape. Place aluminum bowl on top of a foil covered baking sheet. Lay a salmon fillet in each foil bowl and leave unsealed.
- Pour milk over each fillet (pro tip: cooking fish in milk is a technique that helps create a tender and flaky fish and rids the fillet of unwanted “fishiness”). Drizzle half of the honey mustard sauce over each fillet. Season each fillet with pepper.
- Bake for 20 minutes, depending on the thickness of the fillet, then broil on high for 5 minutes, until the sauce begins to bubble and slightly darken. The salmon should no longer be shiny, but rather an opaque pink shade that is firm and easily flakes with a fork.
- Distribute an even amount of watercress and baked cauliflower rice on each plate. Sprinkle capers and slivered almonds over salmon fillets before plating.
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