5.18.2012

baked salmon, cauli and capers

prep time:  tbd
cook time:  tbd
servings:  2 adults, 1 child and 1 baby


ingredients:
6 tablespoon extra virgin olive oil
3 salmon steaks
1 cauliflower - sliced into rounds
1/4 teaspoon fine sea salt
1 red onion - thinly sliced into rings
4 tablespoon small capers in salt or brine - drained and rinsed
3 garlic cloves - finely chopped
4 tablespoon chopped parsley leaves
freshly ground black pepper
2 cups cooked brown rice to serve

steps:
1.  preheat the oven to 400 degrees and grease a large baking tray with 2 tablespoons of the oil.  arrange the salmon and cauliflower in a single layer on the bottom of the baking tray and drizzle the remaining oil over the top.  sprinkle with the salt and season with pepper.  top each salmon steak with 1/3 of the onion rings.

2.  bake for 15-20 minutes until the cauliflower is tender and browned around the edges and the salmon is opaque and cooked through.  serve hot with the capers, garlic and parsley sprinkled over the top, and with the cooked brown rice.

for 6-9 month-old infants:  salmon & cauliflower purée:

1.  remove the skin and any bones from 1 3/4 ounces of the salmon.  transfer to a greased baking dish, add 6 cauliflower florets and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the cauliflower is completely soft.  transfer to a blender and add 3 tablespoons water.  blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth.  serve warm.

for 9-12 month-old infants:  baked salmon & vegetables :

1.  remove the skin and any bones from 1 3/4 ounces of the salmon.  transfer to a greased baking dish, add 6 cauliflower florets and 1 onion ring and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the vegetables are completely soft.  transfer to a blender and add 3 tablespoons water.  pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée.  serve warm.

- goop, january 2012

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