Oven-Baked Barbecue Salmon with Mashed Cauliflower
/There's nothing like salmon when it's this finger-licking good! One thing I love about salmon is that it's so easy to pop it in the oven with a little bit of bottled sauce you have on hand, or just as simply, with slices of citrus, herbs, and salt and pepper. No matter what, it's going to come out tasty.
But this salmon is really beyond tasty! #Saucin's Original Barbecue Sauce was on-point as a marinade, and adding some leftover spring onions I had in the refrigerator....genius! Flavors for days! Served over a bed of mashed cauliflower with bacon, this dish rounded out very nicely.
Make it and don't blame me if you literally lick the plate clean!
Oven-Baked Barbecue Salmon with Mashed Cauliflower
Serves 4
Hands-on Time: 25 Minutes
Total Time: 1 Hour, 25 Minutes
Ingredients
Salmon
1.25 lb salmon fillet
1/2 cup barbecue sauce
1 large spring onion, white bulb chopped, greens cut into 3-inch pieces
Kosher salt and freshly ground black pepper
Cauliflower Mash
1 medium heat cauliflower, finely chopped
2 tbsp butter
2 tbsp barbecue sauce
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
1 large spring onion, white bulb and greens, finely chopped
Directions
Add salmon to a deep plate or platter. Cover all over with barbecue sauce and allow to marinate for 30 minutes to 1 hour in the refrigerator.
Preheat oven to 400F.
Transfer salmon to a foil-lined baking sheet. Top with spring onion and greens and season with salt and pepper. Bake for 20-25 minutes, until salmon is cooked through and reaches an internal temperature of 145F. Cut salmon into four fillets, dividing roasted spring onions evenly.
Bring a small pot of salted water to a boil. Add cauliflower and cook until tender, about 10 minutes. Drain. Return cauliflower to the pot with butter and barbecue sauce. Mash cauliflower with a potato masher until smooth. Season with salt and pepper to taste.
Meanwhile, lay out bacon in a cold medium-skillet. Cook over medium-low heat for about 5-6 minutes, stirring and flipping bacon pieces occasionally, until bacon is crisp. Remove from heat and pour off all but 1 tbsp of bacon fat. Add spring onions and greens to the pan and cook over medium-high heat for 5-6 minutes until soft. Stir in cauliflower mash to combine. Remove from heat. Adjust seasonings if desired.
Serve salmon fillets and spring onions on plates over cauliflower mash. Enjoy!
If you liked this recipe, you will love my recipes for Salmon in Galangal-Tomato Compote, Hoisin Glazed Salmon with Shiitake Mushrooms and Asparagus, and Salmon with Beurre Blanc and Sautéed Greens
