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.

Canadian Living - Quick & Easy - - FISH & SEAFOOD -

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

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