Refined and light, this impressive dish makes everyday dinners special. I love how beautiful the cauliflower looks alongside the rosy salmon. These are classic Mediterranean flavors that can brighten up any summertime dinner.
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Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
4 tablespoons extra-virgin olive oil, divided
1 6-to-7-ounce bunch cauliflower
2 large garlic cloves, chopped
1/3 cup halved and pitted kalamata olives
3 teaspoons finely slivered organic orange peel (orange part only; removed with zester), divided
2 tablespoons pine nuts
2 tablespoons chopped parsley
1 tablespoon cilantro
juice from one lemon
2 tablespoons soy sauce
2 7- to 8-ounce salmon fillets with skin (each about 1/2 to 3/4 inch thick)
4 sprigs of thyme
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cauliflower and stir 1 minute. Roast cauliflower stirring occasionally, about 5 minutes.
Add garlic and stir 30 seconds.
Add pine nuts and continue to move them in the pan till golden brown.
Stir in olives and 2 teaspoons orange peel.
Deglaze the pan with the soy sauce and lemon juice.
Finish with chopped herbs and drizzle with olive oil.
To prepare salmon, heat 2 tablespoons oil skillet over medium-high heat. Sprinkle fish with salt and pepper.
Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes. Turn fish over and cook just until fish is opaque in center, about 2 1/2 minutes longer. Transfer to plates.
Spoon cauliflower mixture over fish. Sprinkle with remaining 1 teaspoon slivered orange peel and serve.