Seared Salmon With Cauliflower Colcannon
This updated take on colcannon gets a nutrient boost from kale and substitutes less-starchy cauliflower for some of the traditional white potato. The salmon provides heart-protective omega-3 fats.
HANDS-ON TIME: 35 minutes
TOTAL TIME: 35 minutes
Cauliflower Colcannon: In large saucepan of boiling water, cook potatoes for 5 minutes. Add cauliflower; cook until potatoes and cauliflower are tender, about 10 minutes. Drain. Meanwhile, in large nonstick skillet, heat 1 tsp of the oil over medium heat; cook garlic until fragrant, about 1 minute. Add leek; cook, stirring, until softened, about 3 minutes. Transfer to plate. Add remaining oil, kale and 3 tbsp water to pan; cook, stirring occasionally, until softened, about 5 minutes. Add to leek mixture. In food processor, pulse together potatoes, cauliflower, sour cream, yogurt, salt and pepper just until smooth. Transfer to bowl; stir in kale mixture. Cover and keep warm. Sprinkle dill, salt and pepper over both sides of salmon. In nonstick skillet, heat oil over medium-high heat; cook salmon, turning once, until fish flakes easily when tested, about 6 minutes. Serve over colcannon with lemon wedges. PER SERVING: about 378 cal, 27 g pro, 16 g total fat (3 g sat. fat), 34 g carb (6 g dietary fibre, 5 g sugar), 57 mg chol, 548 mg sodium, 1,153 mg potassium. % RDI: 15% calcium, 19% iron, 98% vit A, 212% vit C, 50% folate.
MAKES: 4 servings