Golden Poppies our State Wildflower

Friday, October 10, 2014

WARM Roasted Cauliflower and Salmon Salad

This is a great salad and really nice served warm.

Serves 4

1 large cauliflower cut into florets, and halved
1/4 cup lemon juice divided
sea salt and black pepper to taste
olive oil
1 tbsp honey or agave syrup
1tsp smoked paprika
1/4 tsp cayenne pepper
 4 carrots grated
1/2 pound fillet of salmon (to be baked, broiled or poached)
1 cup  pitted kalamata or green olives, sliced 
4 tbsp raisins
1/2 cup minced fresh basil leaves
1/2 cup minced fresh mint leaves
1/2 cup toasted almonds or other nuts (not salted)
1 cup croutons (cubes of bread fried/toasted until crisp)

Toss the cauliflower with 2tbsp lemon juice and 3 tbsp olive oil, season with salt and pepper to taste.

Pre heat oven 425F shelf top of oven

Arrange a layer of cauliflower on single layer of parchment lined cookie sheet and roast for 25-35 mins or until lightly golden.
Remove from tray into large bowl and add the cooked fish, carrots, olives, raisins basil and mint.

prepare the dressing:
2tbsp lemon juice
honey, paprika and cayenne,season with pepper and mix well, drizzle over the cauliflower mix.
Top each  warm plate with the toasted nuts and croutons, serve.

use any cooked fish including canned, drained salmon and tuna

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