Salmon + Cauliflower with Lemon Cream Sauce

Chop cauliflower into florets. I dice the stem and chop the leaves, too. Wash and shake dry. Place in a medium pot. Add the cream and bring to a very gentle simmer over medium heat.
Chop the rosemary. Add most of it to the cream (reserve just a tiny pinch for garnish if you like). Add about ½ teaspoon of salt, too. Use a peeler to remove 2 large strips of lemon rind from the peel, add them in.

Cover partially and reduce to low. Simmer gently for about 14 minutes, returning to stir occasionally. *Make sure the heat is low, and keep an eye on it because hot cream can boil up and over quickly!

When done, stir in freshly ground nutmeg and black pepper.

Add quinoa, water, and 1 teaspoon of salt (per 2 cups of quinoa) to a pot. Bring to a boil and cover. Set heat at medium. Steam for about 18 minutes, return to stir once during this time. When done, cover and let it steam until ready to serve.

Pat the filets dry. Sprinkle with a good pinch of salt (about ½ - ¾ teaspoon per pound of salmon).

Melt the butter in a large sauté pan over medium-high heat (non-stick for extra insurance if you’re nervous). Add the salmon filets, skin side up, (or where the skin was if it’s removed - this side will have a grey-ish cast to it and be flat).

Sear for about 6 minutes or until the top is golden brown. Carefully flip and cook for another 2 - 4 minutes depending on how thick the filets are and how well you like them cooked. Medium is perfect if you ask me - just barely opaque throughout.

Turn off heat and set aside. Slice the lemon in ½ and squeeze the juice over the salmon.

Plate the quinoa in a mound and top with a filet of salmon. Spoon the cauliflower and sauce over top. Garnish with a pinch of the reserved chopped rosemary.