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Salmon with roasted cauliflower and currant brown butter
Salmon with roasted cauliflower and currant brown butter
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Curtis Stone's quick and elegant recipe pairs salmon fillets with roasted cauliflower for a delicious meal.
Ingredients:
  • 950g cauliflower
  • 36.40 gm olive oil, divided
  • 62.50 ml fresh flat-leaf parsley leaves, roughly torn
  • 1 tsp finely grated lemon zest
  • 4 (180g each) skinless salmon fillets
  • 100g butter
  • 82.50 ml oven-roasted whole almonds, coarsely chopped
  • 62.50 ml currants, soaked in warm water for 10 minutes, drained
  • 1 garlic clove, finely chopped
  • 21.00 gm fresh lemon juice
Instructions:
  • Preheat the oven to 210C (190C fan-forced) and position a rack in the lower third. Place a sturdy baking tray on the rack. In a large bowl, coat the cauliflower with 1 tablespoon of oil and season with salt. Transfer the cauliflower to the tray. Roast on the bottom rack for about 20 minutes until caramelised and tender. Toss the cooked cauliflower with parsley and lemon zest in a bowl. Keep warm.
  • Heat a large heavy frying pan over medium-high heat. Add 1 tablespoon of oil and the salmon. Cook the top side down for about 4 minutes until a golden crust forms underneath. Flip the salmon and cook for 1 more minute until mostly opaque with a rosy center. Set aside.
  • After browning the butter in a wiped clean pan over medium-high heat, stir in almonds, currants, garlic, and lemon juice until fragrant. Toss half of the brown butter-currant mixture with the cauliflower. Plate the cauliflower and salmon among 4 plates, then drizzle with the remaining brown butter-currant mixture for a delightful finish.

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