The Sol Journal

Honey Glazed Salmon with Cauliflower Mash

recipes

Honey Glazed Salmon with Cauliflower Mash

19 September, 2023

Looking for a quick and easy weeknight dinner that's big on flavour and health benefits? Look no further than this delicious 25-minute baked honey glazed salmon with creamy cauliflower mash.

TIME: 25- 30 minutes
SERVINGS: 4

Looking for a quick and easy weeknight dinner that's big on flavour and health benefits? Look no further than this delicious 25-minute baked honey glazed salmon with creamy cauliflower mash. Salmon is a great source of omega-3 fatty acids, which are important for heart health, brain function, and reducing inflammation in the body. Paired with cauliflower, which is loaded with vitamin C, vitamin K and fibre, this dinner is both nutritious and satisfying. Sure to become a weeknight staple in your household.

 

Salmon Bake Ingredients

4 salmon fillets (150-200g each)
1 tbsp tamari
2 tbsp olive oil
2 tbsp honey
Juice of half a lemon
3 cloves of garlic
Salt and pepper to season
2 bunches of asparagus

 

Cauliflower Mash Ingredients

1 large head of cauliflower, or 2 small heads
3 tablespoons organic butter, ghee or olive oil
Pinch of sea salt to taste
2 cloves garlic, chopped
1/2 cup non dairy milk, broth or water, more may be needed when blending depending on consistency.
Salt and pepper to taste

 

Method

  1. Preheat the oven to 200°C fan force.
  2. In a small bowl combine the glaze ingredients tamari, olive oil, honey, lemon juice, garlic and seasoning.
  3. On a lined baking tray, place the salmon fillets skin side down and spoon over the glaze saving ⅓ of the mixture for later.  Add the asparagus to the tray and bake for 15 minutes or until the salmon is cooked when the flesh flakes easily.
  4. Whilst the salmon is baking, cut the cauliflower into small pieces.
  5. Add your oil, butter or ghee to a saucepan over medium heat and add in the garlic, cauliflower and salt. Saute and stir for 5 minutes until the cauliflower has started to soften.
  6. Add in your liquid of choice, cover and cook for 10 minutes until the cauliflower is soft.
  7. Purée cooked cauliflower and garlic in the pot using a stick blender until desired consistency is reached. You can also pulse the cauliflower in a food processor, blender, or use a potato mashed to mash until smooth.
  8. Season to taste with salt and pepper and serve on the bottom of the bowl, top with the baked salmon, asparagus and left over glaze.