Roasted Salmon with Cauliflower "Potato" Salad

Sauce_Boy

4

Description: Healthy and delicious protein-packed salmon is perfect alongside this low-carb "potato" salad. The salad is served best at room temperature.
$ 68.54
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Serves: 4
Time: 1 hour (30 m prep, 30 min cook)
Ingredients:
(Ingredients and measurements subject to availability)
Salmon:

  1. 4 salmon filets (6-8 oz each)
  2. 1 tablespoon extra virgin olive oil*
  3. Seasoned salt*
  4. Cracked black pepper*

Roasted Cauliflower “Potato” Salad:

  1. 1 medium head of cauliflower, chopped
  2. ¾ cup mayonnaise
  3. ½ cup sour cream
  4. ¼ cup Dijon mustard
  5. 1 Tablespoon hot sauce
  6. juice of ½ a lemon
  7. 3 hard boiled eggs, chopped
  8. 1/3 cup celery, diced
  9. 1/3 cup carrot, shredded
  10. 1/3 cup fresh chive and dill, chopped
  11. 1 teaspoon paprika

*Not provided:
Salt and pepper
Olive oil

Equipment:
Baking sheet
Cast Iron Skillet

Instructions:

Salmon:

  1. Preheat oven to 350 degrees.  
  2. Rub salmon fillets with extra virgin olive oil, seasoned salt and cracked black pepper.
  3. Place on baking sheet, skin side down. Place in oven on lowest rack. Roast for 12-15 minutes or until salmon is cooked through.
  4. Remove skin if you'd like, or crisp in a cast iron skillet with butter for 2-3 minutes on medium high heat.

Roasted Cauliflower “Potato” Salad:

  1. Preheat oven to 425 degrees Fahrenheit. Place chopped cauliflower on sheet pan with olive oil and a little salt and pepper. Roast in oven for 10-15 minutes, or until cauliflower is golden-brown like roasted potatoes. Set aside and cool to room temperature.
  2. Prepare hard boiled eggs (remember older eggs are easier to peel after boiling, so use the last 3-4 in your carton). Place eggs in the bottom of pot. Cover with cold water. Turn on burner and bring water to a boil. Turn off the burner immediately, cover pot, and let eggs sit for 8-12 minutes depending on how cooked you like the yolk. Place eggs into an ice bath to immediately stop cooking. Cool to room temperature, peel, chop and set aside.
  3. Combine mayo, sour cream, mustard, hot sauce, and lemon juice in bowl and combine into salad dressing. Pour over roasted cauliflower, carrot, celery, red onion and mix. Taste salad and adjust salt and pepper. Add in eggs, paprika and herbs and gently combine.

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