Sunday Recipe: Grilled salmon served over cauliflower and rutabaga mash and topped with salsa verde

This one is from Meg.

Cauliflower and Rutabaga Mash:

• 1 head cauliflower
• 1 medium rutabaga
• 1 large onion
• 3 garlic cloves
• 1 cube Rapunzel brand Sea Salt and Herb flavored bullion
• 2 tbl butter
• Pepper to taste

Chop rutabaga, onion, and garlic; toss in cast iron skillet (or other oven safe pan) with butter, pepper, and bullion. Roast at 425 till veggies are soft, approx 30 minutes. Stir occasionally.

Steam cauliflower.

A potato ricer is the best way to make the mash, if you have a ricer run the cooked ingredients through. If you don’t have a ricer you can slightly overcook the cauliflower so it is nice and soft then mash with a fork, toss in a bowl with the rutabaga roast and mash with a beater.

While veggies are roasting start the salsa verde and grill the salmon

Salsa Verde:

• ½ avocado
• 6 tomatillos
• ¼ cup onion
• ¼-1 jalapeno (depending on heat preference)
• Juice of 1 fresh lime
• 1/3 cup cilantro
• Pinch of salt

Add all ingredients to a Cuisinart mixer  and pulse till well blended (a blender would work too)

Season salmon with pepper and a tiny dab of butter and cook on tinfoil on the grill for about 10  mintues, depending on size of fish.