Creamy Garlic Butter Salmon with Crispy Cauliflower

Print Recipe
Creamy Garlic Butter Salmon with Crispy Cauliflower

#Dinner #Entertaining #Salmon #Savories #Winter

Seared salmon in a silky cream and Pinot Gris sauce with sun-dried tomatoes might sound like something you’d order at a fancy restaurant — but trust us, you can totally make this at home. It’s surprisingly simple and full of rich, Northwest flavor. Just sear your salmon until golden, whip up that dreamy pan sauce, and let your cauliflower roast until crispy and caramelized. Pour yourself a glass of Community Cellars Pinot Gris, and you’ve got dinner that feels gourmet without the fuss.

Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 25 min.
Allergens: dairy, fish

Ingredients

Creamy Garlic Salmon

  • 1 ½ lb. salmon fillets, skin off (4 portions)
  • 2 T Sebastiano’s extra virgin olive oil
  • ½ t each salt and pepper
  • 2 T Umpqua butter
  • 1 small yellow onion, diced fine
  • 3 T garlic, minced
  • ½ c Community Cellars Pinot Gris
  • 6 oz. sun dried tomatoes in oil, drained, rough chopped
  • 2 c heavy cream or half and half
  • Pinch each salt and pepper
  • 2 c baby spinach leaves, packed (or arugula)

Crispy Cauliflower Steaks

  • 1 head cauliflower, cut into 1” thick steaks (4)
  • ¼ c Sebastiano’s extra virgin olive oil
  • ½ t each salt, paprika, garlic powder and onion powder
  • Pinch crushed red pepper flakes
  • ½ c grated Parmesan

Steps

  1. Preheat oven to 450F.
  2. Start cauliflower first (longest cook time): Combine olive oil and seasonings (not cheese) on large plate or dish. Gently coat cauliflower steaks well with mixture.
  3. Place parmesan on parchment lined sheet pan, Press ONE side of each steak into cheese.
  4. Bake at 450F for 10 min. Reduce heat to 425F and bake 20 min more until cheese is browned well. Let rest for 3-4 min. Serve crispy side up.
  5. Meanwhile, season salmon well with salt and pepper. Heat oil in large skillet on medium high flame until shimmering. Place salmon filets upside down in skillet. Sear 3 min until golden. Carefully flip salmon and cook 3 min until almost done but still pink in center, Remove fish from pan and set aside.
  6. In same skillet add onion with butter, cooking 3 min. Add garlic; cook 1 min more.
  7. Add wine and tomatoes to pan, reducing liquid by half, 1 min.
  8. Add cream, pinch salt and pepper, and bring to a simmer. Add salmon back to pan and reduce cream by half. Serve immediately over greens with cauliflower steak alongside.