Saturday, October 29, 2011

Chimichurri Salmon with Nutty Cabbage and Cauliflower Puree

I've been trying to eat more seafood but sometimes I get frustrated with the price and quality of seafood in Omaha.  I settled on a package of wild caught Chimichurri salmon from Trader Joe's and it was delicious, but if you want to marinate your own make a mix of olive oil, oregano, garlic, parsley, lemon juice and red pepper flakes and let your fish marinate overnight (I highly recommend Whole Foods as the best seafood in town).  While the flavorful salmon was baking in the oven, I sauteed up some crunchy sweet cabbage and popped the cauliflower in the microwave.  Less than 30 minutes later, dinner was done.  This meal was so satisfying and I couldn't believe all I was eating was fish and veggies! 

So simple yet so delicious
1 package chimichurri wild caught salmon from Trader Joes (or marinated fish of your choice)
1/2 head red cabbage, shredded
1 sweet yellow onion, sliced
1tbs macadamia nut oil
1/4c apple cider vinegar
1/3c slivered almonds
1/2 head cauliflower, cut into pieces
1tbs butter, preferably from grass fed beef
a dash of almond milk
salt and pepper to taste

1. Preheat your oven to 400F.  Remove fish from marinade and place on a lined baking sheet.  Bake in the oven for 12-14 minutes (approximately 10 minutes per inch of thickness).
2. Place cauliflower with a few tablespoons of water in a glass microwavable dish.  Microwave on high for 8-10 minutes, or until very soft.  Puree in a food processor with some butter, almond milk, salt and pepper until the consistency is that of mashed potatoes.
3. Meanwhile, heat macadamia nut oil in a large saute pan.  Saute onions until translucent.  Add cabbage and vinegar and cook, stirring occasionally until crisp-tender.  Add the almonds and continue to cook a few minutes more.
4. To serve, place some cauliflower puree at the bottom of your plate.  Top with a piece of salmon and cover the entire dish with your nutty cabbage.  So delicious!

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