Cider Salmon & Cauliflower Purée

Step 1

Cut the cauliflower in half, removing the outer leaves & core.

Step 2

Cut the cauliflower into florets.

Step 3

Cook the cauliflower in a pot of salted boiling water for 15 min, or until fork-tender.

Step 4

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.

Step 5

Meanwhile, peel & thinly slice the onion.

Step 6

Turn the salmon & cook for 1 more min. Remove from the pan.

Step 7

In the same pan, add another drizzle of oil. Cook the onion for 2 min over medium-high heat, stirring frequently.

Step 8

Add the cider to deglaze the pan, scraping the bottom of the pan with a spatula to loosen all the browned bits.

Step 9

Reduce the heat to medium-low. Add the sour cream & stir to combine. Season with salt & pepper.

Step 10

Return the salmon to the pan for 2 min, or until the sauce thickens & the salmon is cooked through.

Step 11

When the cauliflower is cooked, drain it. Mash it with a fork, masher or blender. Season with salt, pepper & a drizzle of olive oil.

Step 12

Serve the mashed cauliflower with the salmon. Spoon the sauce over top & enjoy!