Baked Salmon with Pomegranate Gremolata, Cauliflower Puree and Braised Radishes

Hands-on Time: 25 Minutes Total Time: 45 Minutes

Servings: 4

Difficulty: Medium


Pink power! This plate is pretty in pink, but its beauty goes beyond what you see; it is packed with antioxidants, vitamins and healthy fats.


Ingredients:

FOR THE CAULIFLOWER:

  • 1 medium head cauliflower, about 1-1 ¼ lbs., leaves trimmed off
  • 1 Tbsp. olive oil
  • 2 Tbsp. water
  • ⅛ tsp. grated nutmeg
  • Salt and fresh ground black pepper to taste

FOR THE SALMON:

  • 1 lb. wild caught salmon, cut into 4 4 oz. portions
  • 2 tsp. olive oil
  • Salt and fresh ground black pepper to taste

FOR THE GREMOLATA:

  • 1 cup pomegranate arils, about 6 oz.
  • 2 Tbsp. minced red onion
  • Zest and juice of 1 lemon
  • ½ cup chopped parsley

FOR THE RADISHES:

  • 2 tsp. olive oil
  • 1 bunch radishes, (about 16 radishes) washed, green tops removed, halved
  • 2 Tbsp. white wine, apple juice or water
  • Salt and fresh ground black pepper to taste

Nutrition Analysis:

Per Serving:

Calories

410

Calories from Fat

230

Total Fat

26g (40% DV)

Saturated Fat

4g (20% DV)

Trans Fat

0g

Cholesterol

60g (20% DV)

Sodium

105g (4% DV)

Carbohydrates

18g (6% DV)

Dietary Fiber

6g (24% DV)

Sugars

10g

Protein

26g

Vitamin A

15%

Vitamin C

150%

Calcium

6%

Iron

10%

Directions:

  1. Preheat the oven to 375° F. Chop the entire head of cauliflower, including the inner core into roughly ½” pieces. Drizzle 1 tablespoon olive oil into a medium roasting pan and add the cauliflower, water and spices. Cover the pan tightly with heavy-duty aluminum foil and roast cauliflower for 25-30 minutes until tender.
  2. Oil a small baking dish with 1 teaspoon olive oil and brush the salmon pieces with the remaining 1 teaspoon olive oil. Season with salt and pepper and cover tightly with heavy-duty aluminum foil and bake for 20-25 minutes until cooked through.
  3. While the cauliflower and salmon are roasting prepare the gremolata by tossing all ingredients together in a bowl and reserve until ready to serve.
  4. Heat the remaining 2 teaspoon olive oil in a medium sauté pan and once it is hot, add the radishes and sauté until they are beginning to change color slightly. Add the wine, apple juice or water to the pan and cover for a few moments to cook the radishes through. Remove the lid and season with salt and pepper and simmer a bit longer to reduce some of the cooking liquid.
  5. Puree the cauliflower puree in a food processor or a blender until smooth. Divide the cauliflower puree onto 4 plates and top each with a piece of salmon. Divide the braised radishes onto each plate and spoon the pomegranate gremolata over the salmon.
  6. Refrigerate leftovers.
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