Salmon with Green Beans and Cauliflower Purée

2 servings


Ingredients for the fish:

2 salmon steaks, 200 gr each

1 tsp olive oil

4 sage leaves

Ingredients for the glaze:

2 tbsp mustard

1 tbsp lime or lemon juice

1 tsp honey

1 tbsp water

Salt and ground pepper

Ingredients for the green beans:

3 cups green beans (preferably broad, flat French beans)

2 cloves of garlic, whole and peeled

1 tbsp olive oil

Salt and ground pepper

Ingredients for the cauliflower purée:

1 cauliflower, washed and broken into florets

4 cups water

2 tbsp olive oil

2 cloves of garlic, chopped

1 tsp mustard

Salt and ground pepper


Prepare the cauliflower purée: Boil the water in a pot, add the cauliflower, cover and cook for 20 minutes. Drain well.

Return the cauliflower to the pot, add the olive oil, garlic and mustard. Season with salt and pepper and mash thoroughly. If you prefer very smooth purée, use a hand-held blender.

Prepare the green beans: cook the beans in 1 cm of water in a covered pan, so that they steam and remain crunchy. When the beans are ready, rinse in cold water (so that the green beans stay crunchy) and drain.

Set aside ½ cup of the green beans for tomorrow’s Salade Niçoise.

Sauté the green beans in a frying pan with olive oil and garlic, season with salt and pepper.

Prepare the fish: brush the salmon steaks with the olive oil and place 2 sage leaves on each steak. Sear in a frying pan (preferably a grill pan) for 2 minutes on each side. Meanwhile, mix the glaze ingredients in a small bowl and brush the glaze onto both sides of the seared salmon steaks. Continue grilling the steaks for a few more minutes on both sides, until the steak is done to your liking.

Serve one salmon steak with half of the green beans and half of the cauliflower purée.

You can either prepare both steaks simultaneously, or prepare only one and leave the second salmon steak for tomorrow, for grilling just before mealtime, accompanied by the prepared side dishes

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