Happy MLK Day! At the end of a long weekend (and all throughout the long weekend) I really crave hot hearty dishes that are packed with flavor. Actually, the correct word would be greasy or cheesy, but those words are off limits for me in January. So I decided to mimic a big comforting, carby bowl of mashed potatoes with this Garlic and Rosemary Cauliflower Mash, topped with a perfectly seasoned and steaming piece of this Herb Salmon. Voila! This dish really hit the spot for my weekend flavor craving, but it’s still ridiculously good for you and guilt-free. You honestly won’t even miss the mashed potatoes.
This weekend I went shopping at Chelsea Market which I absolutely adore. Seriously I could not walk two steps without seeing something that I “needed”. Mainly Chelsea Market is comprised of small food shops and restaurants, and has a large amount of cooking supplies and basically anything else culinary you could think of. I took my sister there who was visiting from Virginia, because it’s just a cool place to walk around and maybe get some food or coffee. If you haven’t been yet I would certainly recommend it on your next trip to the city.
I was pretty proud of myself that I only walked out with two purchases: an expresso machine, and a pack of three herb blends from Spices and Tease. Spices and Tease is a shop that specializes in artisanal spices, herbs, and tea combinations that you can buy by the bag. I don’t even know where to start in a place like that, so I figured a seafood blend, a fish blend, and a Japanese spice blend would be a good little starter set! And it was!
I definitely wanted to try out one of my new spice blends for dinner tonight so I decided to cook some salmon. The spices would be a nice way to flavor the fish without relying on heavy sauces or fats (although I did end up using olive oil). I also had a head of cauliflower in the fridge which I knew can be transformed to something that tastes unhealthy, although it’s not! I had some fresh rosemary in the fridge which was just perfect for the cauliflower.
I’m actually really proud of how the cauliflower mash turned out. I’ve never made it before and I was worried they would end up too watery (vegetables are weird like that). I also didn’t add butter or sour cream, but they still tasted really rich and creamy. I added in a couple tablespoons of parmesan just for flavor, and it worked out nicely, but feel free to omit if you really are cutting down. The consistency was quite comparable also, and Matt actually thought they were potatoes at first! Now that I know how easy it is I’ll certainly be making it more often.
The herbs were really nice for the fish. I actually used the “seafood” blend instead of the “fish” blend because I thought it would go better with the rosemary and garlic mash. I don’t know exactly which spices were in there, but I definitely detected dill and maybe tarragon. I’m obsessed now!
Herb Salmon with Garlic Cauliflower Mash (serves 4)
For the salmon:
- 1 lb salmon (or 4 salmon fillets)
- 1/4 cup olive oil
- Juice from half a lemon
- 1 Tbsp seafood herb blend (or a mix of whatever chopped herbs you desire)
- Salt and pepper
For the cauliflower mash:
- 1 head cauliflower, chopped into medium-sized florets
- 4 Tbsp greek yogurt
- 1 clove garlic, chopped
- 1 Tbsp chopped rosemary
- 3 Tbsp shredded parmesan cheese
- Salt and pepper to taste
A couple hours before cooking, stir together the 1/4 cup olive oil, lemon juice, and the tbsp of mixed herbs. Let sit for about an hour to let the olive oil infuse. Then, pour the oil marinade in a large ziplock bag with the salmon to let marinate. Marinate in the fridge for 15 minutes to an hour or longer if you wish.
Preheat the oven to 400.
Bring a large pot of water to a boil. Add in the cauliflower florets and boil until cooked and tender, around 10 minutes. Strain the cauliflower and let cool slightly. In a food processor or blender add the cauliflower and the remaining ingredients. Puree until the cauliflower is smooth and has a potato-like consistency. Keep warm.
Meanwhile, while the cauliflower is boiling take the salmon from the marinade and place on a baking sheet topped with aluminum foil. Put in the oven for 15-20 minutes or until desired degree of doneness.
Serve the salmon on top of the mash, with additional salt and pepper if desired.