SlowRoasted Chipotle Salmon
with Asparagus and Cauliflower Chipotle Puree
2 generous servings
This is a less-is-more recipe -- really simple ingredients and just a few of them.
3/4 pounds salmon filet
4 generous cups cauliflower florets (raw)
1/2 cup buttermilk
asparagus (one bunch, trimmed)
2 teaspoons chipotle peppers in adobo*
1 teaspoon espresso powder
1 teaspoon brown sugar
extra virgin olive oil
Preheat oven to 250 degrees fahrenheit.
Blanch asparagus till barely softened and set aside.
Lightly oil a baking dish large enough to hold the salmon and the asparagus. Place the asparagus around the perimeter of the dish. Place the salmon, skin side down, in the center of the baking dish. Rub the surface of the fish with a paste made of the chipotle and adobo, the brown sugar, the espresso powder and salt to taste. Place the baking dish in the oven and roast for about 25 minutes.
Blanch cauliflower florets till fork tender. Remove from water to blender and blend, with buttermilk, 1 teaspoon of the chipotle adobo mixture, garlic powder and salt to taste. Blend till the mixture is a silky smooth puree. Set aside and keep warm.
When the fish is done (the salmon should just be at the edge of flaking), pool the cauliflower puree in the center of each of two serving plates. Place a portion of fish atop the cauliflower. Place the asparagus around the fish on each plate and serve.
*I use the can of chipotle peppers in adobo sauce. I mash the peppers and the sauce together to form a soft paste. I am very sparing as I don't like too much heat, but please feel free to use more if you like it that way.