Roasted Salmon, Cauliflower Puree and Maple Citrus Glazed Carrots

Salmon is a family favorite, either roasted on the grill or in the oven. I try to find wild caught but will serve farm raised in a pinch as long as it comes from the US or Canada. The lack of regulations makes me wary of seafood that is farm raised in countries like Thailand and China. I love mashed potatoes, creamy polenta and all those luscious homey foods but don’t always make them for my family. Most recipes call for loads of cream cheese or heavy cream which my husband won’t eat so I had to create my own pureed cauliflower recipe. My husband went back for thirds so it was a big hit. The carrots were as delicious as they are beautiful.

SALMON:
2-4 salmon filets
Marinade ( 1T olive oil, 3 T soy sauce, 3 T Hoisin Sauce, 2 T lemon juice, 1 T honey)

Cut salmon into individual serving portions leaving skin intact. Wash and pat dry. Place skin side down in a glass baking dish. Pour marinade over the top and let sit in marinade while you prepare the cauliflower. Then roast in a 400 degree oven for ten to fifteen minutes. I like to broil for the last few minutes to carmelize the top. The sauce should be bubbling and the salmon easy to flake.

CAULIFLOWER:
1 large head of cauliflower
2 cloves garlic
1/2 cup vegetable broth
1 Tablespoon butter
1/2 teaspoon salt

Wash and dry one large head of cauliflower. Remove the core and cut into florets. Simmer the florets until they are soft with a chopped clove of garlic or two in 1/2 cup of vegetable broth with the lid on. Make sure the liquid doesn’t evaporate and add more broth if necessary. Put everything in a Cuisinart and blend until smooth. Do not drain or you will be throwing out good nutrients as well as flavor. Put the puree back in the pot to keep warm. You can add a pat of butter if you want a creamier consistency. Adjust liquid as necessary.

CARROTS:
6 – 8 whole carrots
Marinade (2 Tbsp maple syrup, 2 Tbsp olive oil, 1/4 tsp coarse salt, 1/8 tsp black pepper, juice from 1/2 orange, mandarin or lemon plus a bit of zest)

Scrub the carrots but do not peel. You don’t want to remove all the lovely nutrients that are so close to the skin. Remove stems, cut in half lengthwise and put in a lightly oiled glass pan. Place them in a single layer so all cut sides are up or down so you can keep track of which you have turned. Pour marinade over the top and make sure they are all coated. Roast at 400 degrees for 5 minutes. Turn them over and roast for another five minutes. Turn the oven to broil and broil each side for a couple of minutes until the carrots are slightly blackened.

TIP: You can cook the salmon and carrots together if you are good at multitasking or roast the carrots first and keep them warm while the salmon cooks.

Green Curry Tofu over Red Thai Rice

This was my first successful vegetarian meal and it has become my go to dish and a staple in our family. It’s a little bit spicy and so flavorful that even non-vegetarians (and non tofu eaters) seem to love it.

RECIPE
Ingredients:
1 globe eggplant or 2 Japanese eggplants
2 green zucchini,
1 cup brown muchrooms (Crimini or Portabella)
1 block extra firm organic tofu
2-3 Tablespoons cooking Oil (like Canola or Safflower)
2-3 Tablespoons green curry paste (use less for a milder taste)
3 cloves garlic(peeled and finely minced)
1 teaspoon fresh ginger (peeled and finely minced)
1 can coconut milk
1 Tablespoon Asian fish sauce
1 Tablespoon soy sauce
1-2 Tablespoons white Sugar
1 cup vegetable broth (as needed)
Salt

Directions:
Cut tofu into 1/2 inch cubes, place on paper towels and let drain on an inverted board. Blot with paper towels. Dice eggplant into a 1/2 inch squares and sprinkle with salt to pull the excess water out. Dice zucchini. Heat 1 tablespoon of oil and brown tofu over medium high. Remove from pan to a large plate or bowl. Repeat with eggplant and zucchini (one at a time is best) cooking only for a few minutes as you don’t want them to overcook. Reduce heat and add garlic, ginger, green curry paste, fish sauce, soy sauce and sugar. Stir until smooth and bubbling. Add tofu and vegetables back in and simmer for a few minutes. Add vegetable broth as needed if the sauce is too thick. Serve over rice. I like long grained Red Rice from Thailand with this dish. A spinach and arugula salad with avocado, fennel and oranges in a light vinaigrette is a nice accompaniment.