Pan-Seared Salmon over Fennel Cauliflower Puree with Sweet Mediterranean Relish
In bumbling around for something to do with the cauliflower leftover in my fridge, I came across a fish recipe that really caught my eye. This solved two problems for me as I hadn’t a clue what I intended to do with the beautiful wild salmon filets waiting for me as well. So by total chance, today’s dish: a Pan-Seared Filet of Salmon atop a Fennel Cauliflower Puree, served with a Sweet Mediterranean Relish (say that three times fast).
This dish worked really well. The salmon was not the sad-colored, farm-rasied stuff, and the taste really reflected that. The cauliflower puree was a tasty side dish (also a great way for me to use up some fennel fronds I had leftover)–creamy, slightly sweet and anisey, and just full of that comforting caulifloweriness. The only change I would make next time: prepare more relish!
As simple as the relish seemed (I regarded it as practically a garnish), it stole the show and took
