Careme

Ingredients

• Sockeye Salmon Fillets, 10 OZ 1 package $10.99
• Cauliflower 1 small head, cut into florets $3.99
• Organic Purple Stokes Sweet Potato 1 large, peeled and cut into 1-inch cubes $2.54
• Organic Dino Kale 1 bunch, stems removed and leaves sliced into ribbons $2.99
• Lemon 1 $0.89
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Rosemary, 0.25 OZ 1 small sprig, finely chopped $1.29
• Pantry item: olive oil 3 tablespoons
• Pantry item: butter or olive oil 1 tablespoon
• Pantry item: milk or unsweetened plain yogurt 2 to 3 tablespoons
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste
• NOBILO Sauvignon Blanc, 750 ML 1 bottle 15.99

Instructions

1. Preheat the oven to 425°F. Line a sheet pan if you like easier cleanup. Cut 1 small head cauliflower into florets and peel and cube 1 large organic purple Stokes sweet potato into 1-inch pieces. Toss the cauliflower and sweet potato with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and black pepper, then spread them out on the pan.
2. Roast the cauliflower and sweet potato for 25 to 30 minutes, turning once, until the sweet potato is tender and the cauliflower has browned edges. Keep the vegetables well spaced so they roast instead of steam.
3. While the vegetables roast, pat dry 1 package sockeye salmon fillets, about 10 ounces total. Season the salmon with kosher salt, black pepper, and finely chopped leaves from 1 small rosemary sprig. Zest 1 lemon and reserve the zest; cut the lemon in half.
4. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Place the salmon skin-side down if it has skin. Sear for 4 to 5 minutes until crisp, then turn and cook 2 to 4 minutes more until just cooked through. Transfer to a warm plate and squeeze a little lemon juice over the top.
5. In the same skillet, lower the heat to medium. Add 1 tablespoon butter or olive oil and 2 minced garlic cloves. Stir for about 20 seconds, then add 1 bunch organic dino kale with the stems removed and the leaves sliced into ribbons. Season with a pinch of salt and sauté 3 to 5 minutes until wilted but still vivid green. Finish with 1 teaspoon lemon juice.
6. When the roasted cauliflower and sweet potato are tender, transfer them to a bowl or pot. Mash with 2 to 3 tablespoons milk or unsweetened plain yogurt, 1 teaspoon Dijon mustard, half the reserved lemon zest, a pinch of salt, and black pepper. Mash until mostly smooth with a little texture remaining.
7. Taste all components. Add more lemon juice, salt, or pepper where needed. The mash should be silky and savory-sweet, the kale bright, and the salmon well seasoned.
8. To plate, swipe or spoon a bed of the cauliflower-sweet potato mash onto each plate. Lean a salmon fillet over the mash, then twirl or mound the sautéed kale to one side for height. Finish with the remaining lemon zest and a few drops of olive oil for shine. Serve with lemon wedges from the remaining lemon half.
9. Optional wine pairing: serve with Sauvignon Blanc or Chardonnay.