Ok, so it’s been a while.
As many of you know, I moved to Austin, TX in 2012. I immediately got a job and tried to make this food blog work. Well, shit gets crazy and next thing is I COMPLETELY forgot I had a blog, much less had time to work on it.
Now I have a part-time gig as a personal assistant and am looking for more steady work, hopefully through a non-profit. I have an awesome guy in my life and we do TONS of cooking together. In fact, we just finished a “cleanse” together. We didn’t eat out, go out, drink alcohol for 25 days. I developed some kind of eczema and cut out sugars (processed or otherwise) dairy (but I love cheese :() and starches. It was tough, but most everything cleared up- including our sad bank accounts that were on its last breath.
The thing we learned and loved the most about that time was cooking every meal we ate. Yes, it took time and thought but it was so worth it! See, we (people) get into the bad habit of convenience. We eat out and few times week and before you know it, your craving fast food and have $2 to your name. It’s actually way more convenient to have the food already ready in your fridge to go than figuring out where you’re going to eat on that 1/2 hour lunch. So anyway, I highly recommend trying the “money cleanse” for yourself. And here’s an EASY recipe to help get you started!
Also: I apologize for the quality of the pics- I’m learning!
The grocery by my house is nothing crazy or special but it’s AWESOME when they get in European Salmon. This particular salmon is wild caught Norwegian salmon. I learned from the fish monger that salmon from the EU is allowed to grow bigger in the colder waters so it has more fat. This salmon is so buttery it tastes like it was poached in oil. Or butter. Or both. South American salmon is harvested younger, so it is leaner and makes for a heartier meat. Give each a try- you can taste the difference!
Pan Roasted Norwegian Salmon with Cheesy Cauliflower
This portion size is for 2 people and can be easily adjusted for more or less. Disclaimer: I rarely use measurements in cooking, so get playful! I over-season everything and I love it.
- 2 6oz portions Salmon
- 1 head Cauliflower
- 4 tablespoons Ghee, divided
- 1/4 cup funky cheese, like a sharp Cheddar or delicious Gouda
- Fresh or dried Dill
- Lemon juice
- Terriyaki Sauce?!
- Salt and Pepper to Taste
- Start by preheating the oven to 375F. Rinse cauliflower in a colander and chop, removing the stem and additional leaves.
- Throw them in a big pot with 1/2 cup or so of water and 2 tablespoons of Ghee on medium heat. Cover and simmer about 12 mins, or until desired tenderness. Use a timer! Alright, now forget those for a while.
- In a skillet or oven-proof pan, heat up 2-3 tablespoons of Ghee over medium-high heat. Season up your Salmon generously with Dill and pepper, don’t go crazy with the salt. You can always add more later.
- Sear those bad boys for 3-4 mins, then carefully flip for 3 more. You don’t want them to be burned, just crispy.
- Put them into the oven for 7-10 mins. The internal temperature should be 145F or the flesh is opaque and separates easily with a fork.
- While the salmon is in the oven, check your cauliflower. If its good for you, drain the water and take off heat. Add some more ghee, the cheese (more if you like!), salt and pepper. I like to add lemon juice because citrus makes everything better. Cover with the lid and let it all meld together. By the time the fish is done, you’ll have a perfect melty pile of veggie cheese gooey deliciousness.
- Carefully remove skillet from the oven and serve with Cauliflower.
Yum and Done!
Please give me some feed back on this post; if the recipe reads right, pictures need tweaking, whatever.