Baked Salmon with Pomegranate Gremolata, Cauliflower Puree and Braised Radishes

Prep Time: 25 Minutes
Cook Time: 45 Minutes
Servings: 4
Difficulty: Medium

Ingredients:

FOR THE CAULIFLOWER:
  • 1 medium head cauliflower, about 1-1 ¼ lbs., leaves trimmed off
  • 1 Tbsp. olive oil
  • 2 Tbsp. water
  • 1/8 tsp. grated nutmeg
  • Salt and fresh ground black pepper to taste
FOR THE CAULIFLOWER:
  • 1 medium head cauliflower, about 1-1 ¼ lbs., leaves trimmed off
  • 1 Tbsp. olive oil
  • 2 Tbsp. water
  • 1/8 tsp. grated nutmeg
  • 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
  • 1/2 cup chopped parsley

Nutrient Analysis

PER SERVING:
Calories410
Calories from Fat230
Total Fat26g (40% DV)
Saturated Fat4g (20% DV)
Trans Fat0g
Cholesterol60g (20% DV)
Sodium105g (4% DV)
Carbohydrates18g (6% DV)
Dietary Fiber6g (24% DV)
Sugars10g
Protein26g
Vitamin A15%
Vitamin C150%
Calcium6%
Iron10%

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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