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.

1 thought on “Sunday Recipe: Grilled salmon served over cauliflower and rutabaga mash and topped with salsa verde

  1. I love your beautiful photos, Meg!!

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