Olive Oyl's Slow Roasted Salmon With Cauliflower Puree

Recipe Ingredients

1/2 lb	227g / 8oz	Cauliflower florets - stems trimmed
3 cups	711ml	Water
		Salt - to taste
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Heavy cream
		Freshly-ground white pepper - to taste
1 lb	454g / 16oz	Fresh salmon fillet - skinned, and
		Cut into 4 (4-oz) pieces
1 tablespoon	15ml	Olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Butter
1/2 cup	118ml	Fresh baby sweet green peas

Recipe Instructions

Preheat the oven to 225 degrees.

In a large saucepan, combine the cauliflower, water and salt over high heat. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes. Remove from the heat and drain.

Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes. Season with salt and white pepper.

Put the salmon in a shallow baking pan, rub it with the olive oil, and season with the kosher salt and black pepper. Bake for 15 minutes.

In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute. Add the peas, stir gently, and cook for 1 minute.

Spoon the pureed cauliflower in the center of each plate. Lay a piece of salmon on top of each and garnish with the peas.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D38) - from the TV FOOD - NETWORK

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