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Mustard-Glazed Salmon with Cauliflower Mash and Spinach

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For Mustard-Glazed Salmon

  • 2 pounds salmon fillet
  • 1 tablespoon olive oil
  • 1 tablespoon grainy Dijon mustard
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon maple syrup 
  • ½ teaspoon dried thyme
  • 1 lemon, cut in half (one half cut into four wedges)
  • Kosher salt and black pepper, to taste

For Turmeric-Cauliflower Mash

  • 2 tablespoons olive oil
  • 1 head cauliflower, cut into small florets
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1½ cups vegetable or chicken broth, divided
  • ½ cup low-fat milk or buttermilk
  • ½ cup canned white beans, rinsed and drained
  • ½ cup shredded white cheddar 
  • 2 tablespoons Parmesan cheese, freshly grated
  • Kosher salt and pepper, to taste
  • Fresh chives, chopped (optional)

For Spinach

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 (5-ounce) bag baby spinach
  • Dash of salt and pepper, to taste

Instructions

  1. For salmon: Preheat oven to 450 degrees F. Cover baking sheet with foil. Place fish, skin side down, on foil and sprinkle with a dash of salt and pepper. In a small mixing bowl, combine olive oil, mustard, vinegar, syrup and thyme; whisk well. Cut one lemon half in two quarters and juice one-quarter of the lemon into the sauce; mix well. Drizzle about two-thirds of sauce on salmon; set remaining sauce aside. Cook fish for 15 to 20 minutes, or until fish is cooked through.
  2. For cauliflower mash: While salmon is cooking, prepare cauliflower mash. Heat oil in a large pot or Dutch oven over medium-high heat. Add cauliflower, garlic and turmeric; sauté for two minutes, until garlic is golden and fragrant. Add 1½ cups of broth; simmer uncovered for about 10 minutes or until soft. Let cool slightly. Add milk and beans; mash using an immersion blender or masher. Add more broth, 1 tablespoon at a time, until you reach desired consistency. Stir in cheeses, salt and pepper. Put in a serving bowl, top with chives if using and set aside while cooking spinach.
  3. For spinach: Add 1 tablespoon oil to pot or Dutch oven used to cook cauliflower; heat over medium low heat. Add garlic; cook for 1 minute. Then add spinach; cook for 1 to 2 minutes, until wilted. Turn off heat and season with salt and pepper.
  4. Plate salmon, cauliflower mash and spinach. Drizzle with remaining sauce and serve with lemon wedges.

Notes

Recommended Utensils; Baking sheet, foil, Dutch oven/large pot, medium sauté pan, mixing bowl, immersion blender/masher, serving bowl.

  • Author: Dish on Fish
  • Prep Time: 15
  • Cook Time: 20
  • Category: Salmon

Find it online: https://dishonfish.com/mustard-glazed-salmon-with-cauliflower-mash-and-spinach/