•1 lb of wild caught salmon
•1 teaspoon curry seasoning
•1 head of cauliflower
•1 1/2 tbsp extra virgin oo
•1/2 fresh lemon
•1/4 tsp salt
•1/4 tsp pepper
You will need a cookie sheet and med to large frying pan.
Preheat oven to 425•
Cut cauliflower into florets and place on cookie sheet. Cover with tbsp of olive oil and curry seasoning. Roast in oven for about 20 -25 mins, turning once. They should be softened and browned.
Cut salmon into 2 portions if your local store hasn’t done it for you, leaving skin on.
Squeeze fresh lemon on fish and salt and pepper. ( you can also use your favorite seasoning )
In the frying pan ( i prefer a stainless steel pan, but nonstick is fine ) heat the olive oil at med – high temp until its good and hot. Place salmon fillets skin side up. Sear for about 5 min then turn over and sear the skin side for another 5 min. (Depending on the thickness of your salmon, you may want to adjust the searing time. If its a piece thinner than an inch then cut searing time to 2-3 min per side)
Once fish is cooked throughly ( it should be an opaque color inside and firm) serve with roasted curry cauliflower and maybe a glass of white wine