Salmon with Roasted Cauliflower & Currant Brown Butter
1 head cauliflower, cut into large florets with 2cm of stems intact
2 T olive oil
¼ C fresh flat-leaf parsley leaves, roughly torn
1 t finely grated lemon zest
4 x 160g pinboned salmon portions, skinless
½ t smoked paprika
½ t ground fennel
1/3 C sliced almonds, roasted
¼ C currants, soaked in warm water for 10 minutes, drained
1 garlic clove, finely chopped
1 T fresh lemon juice
- Preheat oven to 210°C (190°C fan-forced) and preheat a large baking tray. In a large bowl, toss the cauliflower with 1 T of the oil to coat. Season well with salt transfer to the preheated baking tray. Return to the oven and roast for about 20 minutes, or until the cauliflower is caramelised and tender. Transfer the cooked cauliflower to a bowl, add the parsley and lemon zest, and toss to coat. Hold in a warm area.
- Mix the smoked paprika, fennel and 1 t of salt together and sprinkle over both sides of the salmon portions. Heat a large heavy frying pan over medium-high heat. Add the remaining 1 T oil and salmon and cook top side down for about 4 minutes, or until the salmon has a golden crust underneath. Turn the salmon over and cook 1 minute longer, or until the salmon is mostly opaque with a rosy centre. Set the salmon aside.
- Wipe out the pan and return to medium-high heat. Add the butter and swirl for about 2 minutes, or until the butter has browned, but not burned. Remove the pan from the heat and stir in the almonds, currants, garlic, and lemon juice. Toss half of the brown butter-currant mixture with the cauliflower. Divide the cauliflower and salmon among 4 plates and drizzle with the remaining brown butter-currant mixture.
Recipe adapted from taste.com.au
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