Pan Seared Salmon with Cauliflower and Pine Nuts
Provided by: Marcus Samuelsson
- 4 tablespoons extra-virgin olive oil, divided
- 1 6-to-7-ounce bunch cauliflower
- 2 large garlic cloves, chopped
- 1/3 cup halved and pitted kalamata olives
- 3 teaspoons teaspoons finely slivered organic orange peel (orange part only; removed with zester), divided
- 2 tablespoons pine nuts
- 2 tablespoons chopped parsley
- 1 tablespoon cilantro
- juice from one lemon
- 2 tablespoons soy sauce
- 2 7- to 8-ounce salmon fillets with skin (each about 1/2 to 3/4 inch thick)
- 4 sprigs of thyme
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cauliflower and stir 1 minute. Roast cauliflower stirring occasionally, about 5 minutes.
- Add garlic and stir 30 seconds.
- Add pine nuts and continue to move them in the pan till golden brown.
- Stir in olives and 2 teaspoons orange peel.
- Deglaze the pan with the soy sauce and lemon juice.
- Finish with chopped herbs and drizzle with olive oil.
- To prepare salmon, heat 2 tablespoons oil skillet over medium-high heat. Sprinkle fish with salt and pepper.
- Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes. Turn fish over and cook just until fish is opaque in center, about 2 1/2 minutes longer. Transfer to plates.
- Spoon cauliflower mixture over fish. Sprinkle with remaining 1 teaspoon slivered orange peel and serve.