Roasted Wild Salmon With Tomatoes Basil And Capers Parmesan Crusted Cauliflower And Rice Recipes

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

ROASTED TAPENADE CRUSTED SALMON

Steps:

• Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes.
• After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes.
• To plate, place salmon on top bed of spinach and spoon vinaigrette over.
• Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving add tomato and herbs.
• Add all ingredients to food processor. Process until smooth paste.

BASIL-CRUSTED SALMON WITH SNAP PEA SALAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water and set aside.
• Add the basil leaves, 2 tablespoons olive oil, 1 teaspoon shichimi togarashi, lemon zest, garlic, 1 teaspoon salt and a few grinds of pepper to a food processor and process until finely chopped, scraping down the sides of the bowl as needed. Transfer to a small bowl and fold in the panko.
• Place the salmon fillets skin-side down on the prepared baking sheet and brush the tops with 2 tablespoons honey. Press the breadcrumb mixture all over the tops of each fillet (about 1 tablespoon per fillet). Bake until the breadcrumbs are golden brown and the salmon is firm and flakes easily when pressed, 12 to 15 minutes.
• Meanwhile, place the pine nuts in a single layer in a small nonstick skillet and cook, shaking frequently, until they're golden brown and smell nutty, 3 to 5 minutes. Transfer to a plate to cool.
• Add the sugar snap peas to the boiling water and cook until very bright green and crisp tender, 1 to 2 minutes. Use a slotted spoon to immediately transfer the peas to the ice water to stop the cooking. Drain the snap peas, then cut them into thirds on a deep bias.
• Put the lemon juice, mustard, vinegar, fish sauce, shallots, 1/4 teaspoon salt, a few grinds of pepper, the remaining 1 tablespoon of honey and the remaining pinch of shichimi togarashi in a large bowl. Use an immersion blender to mix and drizzle in the vegetable oil and the remaining 1 tablespoon of olive oil until all the ingredients are emulsified.
• Fold in the snap peas until coated. Fold in the parsley leaves, toasted pine nuts and basil stems and serve alongside the salmon.