Stovetop, Pot (small), Frying pan, Colander, Knife
Cut the cauliflower in half, removing the outer leaves & core.
Cut the cauliflower into florets.
Cook the cauliflower in a pot of salted boiling water for 15 min, or until fork-tender.
If using frozen fish, defrost beforehand. Heat a drizzle of oil in a pan over medium heat. Add the salmon (skin-side down) & cook for 4 min.
Meanwhile, peel & thinly slice the onion.
Turn the salmon & cook for 1 more min. Remove from the pan.
In the same pan, add another drizzle of oil. Cook the onion for 2 min over medium-high heat, stirring frequently.
Add the cider to deglaze the pan, scraping the bottom of the pan with a spatula to loosen all the browned bits.
Reduce the heat to medium-low. Add the sour cream & stir to combine. Season with salt & pepper.
Return the salmon to the pan for 2 min, or until the sauce thickens & the salmon is cooked through.
When the cauliflower is cooked, drain it. Mash it with a fork, masher or blender. Season with salt, pepper & a drizzle of olive oil.
Serve the mashed cauliflower with the salmon. Spoon the sauce over top & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cider Salmon & Cauliflower Purée" contains 588 Energy, 44 g of Fat, 10 g of Carbohydrates, 38 g of Protein, 3 g of Fiber.