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​Apricot Ginger Salmon with Poblano Cauliflower Puree & Wilted Watercress

​Apricot Ginger Salmon with Poblano Cauliflower Puree & Wilted Watercress

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It's January. 2017. Wow. Sometimes we wonder how life moves so fast. It's crazy, but it helps us remember to live every day deliciously. 

The new year is a time when people eat healthier- whether it's from resolutions or just trying to correct all the over-indulgence from the holidays. But that doesn't mean you have to eat boringly. Our sauces and mustards, used in moderation, will spice up any dish and provide phenomenal flavor to your dinner table...while keeping your waistline in check! Example A:  Experimental Epicurean submitted this yummy salmon recipe in our 2016 recipe contest. Have you ever had pureed cauliflower!? We love how similar they are to mashed potatoes. So good. We hope you enjoy this recipe as much as we did, and we wish you many blessings and delicious moments in 2017! 

Apricot Ginger Salmon with Poblano Cauliflower Puree & Wilted Watercress

Directions:

2 tablespoons crushed pistachio meat
4 blackberries, diced (~ 2 tablespoons)
2 kumquats, diced (~2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon black pepper
½ teaspoon Saigon cinnamon
2, 6-7 ounce boneless, skinless salmon filets
8 ounces frozen cauliflower
2 tablespoons water
2 tablespoons  Saucy Mama Poblano Ranch Dressing
2 tablespoons  Saucy Mama Apricot Ginger Mustard
2 tablespoons unsalted butter
4 ounces fresh watercress leaves
2 tablespoons  Saucy Mama White Balsamic and Honey Dressing 

Ingredients: 

Preheat an oven to 400°F. 

In a small bowl, stir together the pistachios, blackberries, and kumquats; set aside. 

In a separate small bowl, stir together the salt, pepper, and Saigon cinnamon; set aside.

Place the cauliflower and water in a microwave safe bowl with a lid and microwave for 6-8 minutes, or until cooked throughout. Drain the cauliflower than add to a food processor. Process the cauliflower until rice sized chunks are formed, pour in the Poblano Ranch dressing and then process again until smooth; keep warm.

Place a cast iron skillet over medium-high heat. Pat the salmon filets dry, then sprinkle the salt mixture evenly over the top side of both filets, spreading with your fingers to cover the entire top evenly. Once the cast iron skillet is hot, place the salmon filets in the pan, salted side down, and sear for 3 minutes. Turn off the stove, flip the filets over, top each filet with 1 tablespoon of the apricot-ginger mustard, spreading evenly over the entire surface, then transfer the skillet to the oven and bake for 6 minutes.

While the salmon is baking, melt the butter in a large saute pan. Add the watercress and cook for about 2 minutes, stirring frequently, until watercress is just wilted. Add the Saucy Mama white balsamic & honey dressing and stir to coat.

To plate, divide the watercress between two plates, top with even amounts of the pureed cauliflower, then place one salmon filet over each pile of pureed cauliflower. Evenly sprinkle the kumquat relish over both filets and serve immediately.

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