Cherry Salmon Recipe
Cauliflower Purée, Chimichurri Sunchokes
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Ingredients
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Salmon
Cauliflower Purée
Chimichurri Sunchokes
Method
Salmon Preparation
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Salmon
In a large bowl, drizzle the salmon fillets with olive oil, then season with salt and black pepper. Gently toss in the halved cherries.
Bake the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper, skin side down. Bake for 12-15 minutes until salmon flakes easily with a fork.
Cauliflower Purée Preparation
Cook the Cauliflower
In a large pot, bring salted water to a boil. Add cauliflower florets and cook until tender, about 10-12 minutes.
Blend the Purée
Drain the cauliflower and transfer to a blender. Add butter, heavy cream, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Chimichurri Sunchokes Preparation
Roast the Sunchokes
In a large skillet, heat olive oil over medium heat. Add the sliced sunchokes and season with salt. Cook for about 10-15 minutes until they are golden brown and tender.
Make the Chimichurri
In a bowl, combine chopped parsley, red wine vinegar, minced garlic, red pepper flakes, and a pinch of salt. Mix well.
Combine Sunchokes and Chimichurri
Once the sunchokes are roasted, remove from heat and toss them with the chimichurri mixture until well coated.