Pan Seared "Tuscan" Salmon with a Creamed Cauliflower Sauce
A lighter take on the traditional dish, made with creamed cauliflower instead of heavy cream. Just as rich, flavorful and delicious!
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Servings: 4
Ingredients
- 1 head cauliflower, cut into pieces
- 1 shallot, chopped
- ½ cup Parmesan cheese, grated
- ¼ cup olive oil
- 3 garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 4 salmon fillets (I used skinless)
- 2 tablespoons butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups chicken broth (veggie is fine too!)
- 1 cup halved cherry tomatoes
- 3 cups spinach
Instructions
- Fill a large pot with water and bring to a boil. Add the cauliflower. Cook until softened, around 8-10 minutes. Drain the cauliflower and add to a blender with the shallot, Parmesan cheese, olive oil, garlic, lemon juice, crushed red pepper, salt and pepper. Blend until smooth, around 30 seconds. Set aside
- Coat a medium pan with olive oil. Turn the heat to medium high. Add the salmon and cook for 4-5 minutes on each side. I try to buy thinner fillets when pan searing. If you have a thicker fillet you may need to cook longer. Remove from the pan and set aside. Do not clean out the pan, you will use the juices for the sauce.
- To the same pan on medium low heat, add the butter and melt. Add the onions and cook until translucent, around 7-8 minutes. Add the garlic and cook until fragrant, around 1 minute. Add the tomatoes and cook for an additional 4-5 minutes.
- Add the cauliflower mixture to the onions and tomatoes. Stir and then slowly add in the chicken broth ½ cup at a time. Mix well. Add in the spinach. Cover the pan for an additional 5 minutes to wilt the spinach and stir.
- Add the salmon back to the pan and cover in sauce. Serve and enjoy!