Salmon With Dill Over Horseradish-Cau­li­flower Puree

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START TO FIN­ISH: 20 min­utes

3 tablespoons plus 1 tea­spoon olive oil, plus more for serv­ing

1 onion, finely chopped Kosher salt and freshly ground black pep­per

1 head cau­li­flower (2½ pounds), cut into 1-inch flo­rets

2 tablespoons pine nuts

½ cup unsweet­ened al­mond milk

4 salmon fil­lets (4 ounces each)

2 tablespoons freshly grated or jarred horseradish

3 tablespoons chopped dill

1 lemon

1. Heat 3 tablespoons oil in a large, deep skil­let over medium heat. Add the onion and a pinch of salt. Cook, stir­ring oc­ca­sion­ally, un­til the edges are translu­cent, 3 to 5 min­utes.

2. Add the cau­li­flower and pine nuts and stir un­til evenly coated, about 1 minute. Add the al­mond milk, ½ cup wa­ter, and a large pinch of salt.

Raise the heat to high, bring to a boil, then cover and re­duce the heat to medium. Sim­mer, stir­ring oc­ca­sion­ally, un­til the cau­li­flower is ten­der, about 10 min­utes.

3. Mean­while, sea­son the salmon all over with salt and pep­per. Heat the re­main­ing tea­spoon oil in a large cast-iron or other heavy skil­let. Add the salmon and cook un­til the bot­tom is browned, about 5 min­utes. Care­fully flip and cook un­til the other side is browned and the out­side is opaque, about 3 min­utes. The cen­ter will be medium-rare.

4. Puree the cau­li­flower mix­ture in a blender un­til smooth. Add the horseradish and a gen­er­ous pinch of salt and pep­per; puree to mix. Sea­son to taste with salt.

5. Di­vide the cau­li­flower puree among 4 serv­ing plates and top with the salmon. Sprin­kle the dill on the salmon and zest the lemon di­rectly on top. Cut the lemon in wedges and put one on each plate for squeez­ing. Driz­zle with oil and serve im­me­di­ately.

Serves 4

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