Slow Roasted Salmon with Cauliflower Mash, Mushrooms + Arugula
Why we love it:
- 1 head Cauliflower
- 1 cup Chicken Stock (or water)
- 2 cups Water
- 11⁄4 pounds Salmon (cut evenly in filets)
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 pound Cremini Mushrooms (button mushrooms are ok too)
- 4 Tablespoons Unsalted Butter (divided)
- 1 teaspoon Extra Virgin Olive Oil
- 1⁄4 teaspoon Garlic Powder (optional)
- 1⁄2 cup Cream (whole milk or half and half)
- 1⁄2 pound Arugula (preferably the smallest, peppery baby arugula)
- 1 Lemon
1. PREHEAT THE OVEN TO 250 DEGREES
Bring the stock and water (or use all water) to a boil over high heat in a medium pot. While that’s happening, chop cauliflower and stems into 1-2 inch chunks. (The only part you should set aside for this are the leaves. If you have nice leaves though, save them for roasting with the mushrooms).
When the water is boiling, add the cauliflower and boil for about 10-12 minutes or until the florets are quite tender when pierced with a fork. Reserve 1 cup of cooking liquid, then drain in a colander and let it sit for a few minutes to really get all of the liquid out.
Line a baking sheet with parchment. Place the salmon on the pan, evenly spaced. Sprinkle with a pinch of salt on each.
Place in the oven for about 15 minutes. (If the filets are thinner than 1 ½ inches tall, cook for less time. If you have a larger filet, cook longer). The salmon is done when it feels firm when touched and there are clumps of white protein clinging to the edges. When cooking it this way, it will almost always look raw and very bright in color - one of the reasons it is so cool!
Once the salmon is in the oven, slice the mushrooms into ⅓” thick slices. If the mushrooms have any dirt on them, you should be able to just lightly brush them with a paper towel or produce brush. No need to rinse them under water unless you found some seriously dirt caked mushrooms.
Chop any reserved cauliflower leaves into 1” pieces.
Melt 1 Tablespoon of butter and the olive oil in a large sauté pan, then add the sliced mushrooms and cauliflower leaves. Add ½ teaspoon of salt and cook over medium high for about 6 minutes, stirring often. They’re done when they’re browned on the edges and tender if you take a bite.
Return the drained cauliflower to the pot and melt the remaining butter in it. Add about ½ teaspoon of salt and the garlic powder. Mash with a masher or large fork. Stir in the cream and mash until you like the consistency - you can go for very smooth or chunky. It it’s too thick, you can add more dairy or more of the cooking liquid until it’s a texture you like.
Toss arugula with a little pinch of salt and the juice of half the lemon. Slice the other half of the lemon into thin rounds or half moons.
Plate a dollop of mash and handful of arugula. Top with fish. Spoon mushrooms over top.