Stovetop, Pot (small), Frying pan, Colander
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!
Average estimated amount for one serving
On average, one serving of the recipe "Cider Salmon & Cauliflower Purée" contains 564 Energy, 42 g of Fat, 10 g of Carbohydrates, 38 g of Protein, 3 g of Fiber.