Smoked Salmon with Roasted Cauliflower and Pomegranate Yogurt Dill Sauce
45 min
2
Ingredients:
1 lightly smoked Atlantic salmon portion
12 oz Cauliflower
1/2 cup Pomegranate seeds
1 tbsp finely chopped Dill
Zest of one lime
1/2 tbsp of lime juice (optional)
1/2 cup Greek yogurt
3 tbsp extra virgin Olive oil
Salt & Pepper, to taste
Dill to garnish
Instructions
Preheat the oven to 375°F (190°C).
On a baking sheet, place the cauliflower florets. Drizzle with 1 tbsp olive oil and season with salt and pepper to taste. Toss well to ensure the cauliflower is evenly coated. Roast in the oven for 35 minutes, or until golden brown. Reserve.
In a bowl, combine finely chopped dill, lemon zest, yogurt, lemon juice, and 1 tbsp olive oil. Season with salt and pepper to taste. Mix well and reserve.
Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 3 minutes. Turn and cook for another 3 minutes, or until the salmon is fully cooked.
On a plate, arrange the roasted cauliflower and sprinkle with pomegranate seeds. Drizzle the yogurt dill sauce over the cauliflower. Place the salmon portion on top and garnish with additional dill.
Serve and enjoy immediately!
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