Roasted Salmon with Apricot-Califlower Sauce and Shredded Parsnip

Cauliflower in an apricot sauce? Why not? I love cauliflower, but I find it pretty bland when it's simply parked on a plate next to the main dish. In this recipe, I use just enough cauliflower to give texture to my soy- and sesame-spiked apricot sauce for roasted salmon. I also jazzed up the dish with crunchy, carrot-meets-potato shredded parsnip. I served my salmon with creamy mashed potatoes and steamed green beans, but you can serve yours with rice, pasta, baked potato, roasted sweet potatoes, broccoli, asparagus, spinach, and so on. Whatever you have handy. And, although the ingredients make the dish sound cumbersome and complicated, it couldn't be easier. Read on...

Roasted Salmon with Apricot-Cauliflower Sauce and Shredded Parnsip

Cooking spray
4 salmon fillets
1 tablespoon olive oil
Salt and freshly ground black pepper
1 cup apricot preserves
2 tablespoons soy sauce
1 teaspoon Dijon mustard
1 teaspoon sesame oil
1 cup fresh cauliflower florets, blanched in boiling water for 1 minute, or steamed in the microwave for 2 minutes
1/2 cup shredded fresh jicama

Preheat the oven to 400 degrees. Coat a shallow baking pan with cooking spray.
Arrange the salmon in the prepared pan, brush the top and sides with the olive oil and season with salt and pepper. Roast for 15 to 20 minutes, until the fish is fork-tender.
Meanwhile, in a small saucepan, combine the apricot preserves, soy sauce, Dijon mustard, and sesame oil. Set the pan over medium heat and bring to a simmer. Add the cauliflower and simmer for 5 minutes, stirring occasionally (the cauliflower will break apart into little pieces, and that's totally fine).
Arrange the salmon on a serving plate and spoon the apricot sauce over top. Garnish the top of the salmon with the shredded parsnip.

Serves 4








Photo: Vichaya Kiatying-Angsulee