Smoked Paprika Salmon with Rustic Cauliflower Mash and Quick Pickled Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prepare a baking tray or oven-safe pan.

2. 2

   In a medium bowl, combine the apple cider vinegar, water, Dijon mustard, half of the dill, 1/4 teaspoon salt, and a few grinds of black pepper. Add the sliced cucumber, toss well, and set aside to pickle while you cook.

3. 3

   Place the cauliflower in a pot with enough water to barely cover it. Bring to a boil, reduce to medium heat, and cook for 10 to 12 minutes, until very tender. Drain thoroughly.

4. 4

   Meanwhile, mix 1 tablespoon olive oil, the smoked paprika, 1 grated garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the salmon fillets.

5. 5

   Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the salmon for 2 minutes on the first side.

6. 6

   Transfer the skillet to the oven and roast the salmon at 220 °C / 425 °F for 6 to 8 minutes, or until cooked to your preferred doneness and it flakes easily.

7. 7

   Return the drained cauliflower to the hot pot. Add the Greek yogurt, the remaining 2 garlic cloves, the remaining 1 tablespoon lemon juice, the rest of the salt, and black pepper to taste. Blend or mash until you get a rustic puree. Fold in the remaining dill.

8. 8

   Taste the pickled cucumber and adjust with a little more salt or black pepper if needed.

9. 9

   To serve, divide the rustic cauliflower mash among 4 plates, place one salmon fillet on top, and finish with the quick pickled cucumber. Serve immediately.