I get asked often where I get my recipes from, and to be honest, most of the time its a mash-up of an idea in my head and a recipe I found on Pinterest. I rarely go directly off a recipe because I like to experiment. You can read all about that in my menu planning post. Also, most of my meals are paleo-esque. I go with my gut...literally (pun intended!).
Here is my "recipe" for last night's dinner:
Barbecue Salmon + Rosemary Cauliflower Mash
Barbecue Sauce (we like Stubb's)
2 Cloves of Garlic
A few sprigs Rosemary (dried rosemary is fine too, and if you don't have that, Oregano works wonders!)
2-2.5 cups of Chicken Broth
First step: Marinade Salmon
I marinade the salmon in a ziploc bag and pour in about 1/2 cup of barbecue sauce. Just make sure it is enough to cover the salmon. In this recipe I only had two salmon steaks. No matter how long you marinade for its not a big deal. Basically, sauce the salmon and you'll be good!
Second step: Cauliflower Mash (chicken broth, cauliflower, garlic, rosemary and pepper).
In a deep pan boil 2 cups of chicken broth. Once it begins boiling, lower the heat to a low setting and carefully place the chopped cauliflower, 2 cloves of garlic, rosemary springs and season to taste. The broth is not meant to cover the cauliflower. It will be submerged about half way. Place the lid on the pan and let it steam in the broth until the cauliflower is soft. Approximately 30 minutes.
When the cauliflower is cooked, put the cauliflower in your blender with the garlic and some rosemary leaves (do not add the broth because it will make your mash too runny). Blend it at the lowest speed. I like to pulse it once or twice and then test the consistency with a spoon. Once it looks like traditional mashed potato it is done. If you plan to reheat it, then you can leave it a little chunky because it will mash up easily with a spoon.
Now pour the mash back into your pan and add Parmesan cheese (or not). This mash is perfect to prepare early and reheat when you are ready to serve it.
Third step: Bake Salmon
While the oven pre-heats to 425 degrees, prepare a foil lined baking sheet and spray it with non-stick spray or a dash of olive oil. Then place the salmon on the baking sheet and add a little more barbecue sauce to the top. Set the oven to 25 minutes. At about halfway, add a little more barbecue sauce. This way it will crisp up and taste extra delicious.
Fourth step: Serve the cauliflower mash first and then place the barbecue salmon on top.
The best way to eat this is to get a bite of both at the same time (in my opinion of course!). My after taste review of this one is, it definitely tastes better than it looks. My husband did add Tapatio still, but I skipped since Luna always eats off of my plate. If you like your food spicy, adding some extra hot sauce to your barbecue sauce would be great.