Recently I got a fillet of Alaskan salmon, some peaches, and oranges. I got tired of classical: baked salmon+lemon+potato mash and I needed a splash of modern into my plate. The recipe came out quick. Spanish oranges replaced traditional lemon, potato mash turned into cauliflower mash with a splash of lemon juice, and some grilled crunchy Bok Choy with grilled peaches and Himalayan salt replaced a salad.
This time I made my salmon in a pan so I could make the skin crunchy and my salmon medium.
Try to avoid frozen fish. It comes out dryer and less flavorful than chilled fillets.
- 2 Fillets of Alaskan Salmon
- 4 psc of Bok Choy
- 1/2 of Cauliflower
- Lemon Juice
- 1 Peach
- Himalayan Salt
- Olive Oil
- 1 Orange
Nutritional value per serving:
- 280 Calories
- 10.8 g Fat
- 24.4 g Carbs
- 8.8 g Fiber
- 13.5 Sugars
- 25.2 g Protein
Put cauliflower florets in boiling water with salt and cook until tender for 15-20 minutes.
When it’s ready, transfer to a blender and puree. Add lemon juice and salt to finish.
Take salmon fillets and rub with salt and orange piece.
Cut Bok Choy in halves and fry over high heat for 5-8 minutes until dark and soft but still crunchy. Set aside.
Heat some olive oil in a pan and transfer salmon fillets skin down.
Cook over medium heat for 3-5 minutes or until the skin is crispy.
Flip salmon fillets over and cook for another 3 minutes. This is going to be a solid medium. For well-done cook for 4-6 minutes longer.
I also fried some peaches and orange wedges in a pan to brighten up my plate. It’s completely optional, but if you want to do that, you know the moves.
Spread cauliflower puree over the plate, put bok choy next and finish with salmon.