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Sharp Health News

Crispy skin salmon with cauliflower and carrots (recipe)

April 27, 2018

Crispy skin salmon with cauliflower mash and carrots (recipe)

Take simple salmon to a tasty new level by crisping the skin for fuller flavor. This Whole30-compliant recipe puts fish at the forefront, while boasting the benefits of protein and omega-3s.

Round out your meal with roasted carrots and cauliflower mash — two vitamin-packed veggies that can be easily prepped in advance.

Crispy Skin Salmon

Enjoy the skin either on the salmon, or pulled off and eaten separately.
Yields 4 servings

2 boneless salmon filets, skin on
2 tablespoons olive oil
Himalayan pink salt, to taste

Pat both sides of the salmon with a paper towel. Generously salt each side.

In a skillet over medium, heat olive oil. When shimmering, add the salmon skin-side down. Immediately press it into the pan with a spatula, and hold it there for 2 minutes (this helps to prevent the skin from shrinking up).

When the salmon starts to turn opaque, and the skin releases easily from the pan, flip it over. Cook for an additional 1 to 2 minutes, or until the middle cooks to your liking.

Cauliflower Mash

Liquid smoke adds a unique hickory flavor you don't get with traditional mashed potatoes.
Yields 4 servings

1 large cauliflower head, cut into florets
1/2 teaspoon salt
2 tablespoons butter, ghee or olive oil
1/4 teaspoon liquid smoke

Bring a large pot of water, with a steamer basket on top, to a boil. Add cauliflower to the basket and steam until fork-tender, about 7 minutes.

Transfer to a large bowl and add salt, butter (or ghee or olive oil), and liquid smoke. Use a mixer or immersion blender to puree until smooth.

Roasted Carrots

Choose carrots in a variety of colors to get a range of nutrients.
Yields 4 servings

1 1/2 pounds rainbow carrots
1 1/2 tablespoons olive oil, butter or ghee
1/2 teaspoon salt, to taste

Heat oven to 350° F. Line baking sheet with parchment paper.

Slice larger carrots length-wise in half. Leave smaller carrots whole. Distribute the carrots on the baking sheet, drizzle with olive oil (or ghee or butter), and sprinkle with salt. Toss the carrots on the pan to ensure all are evenly coated. Arrange them in a single layer, cut-side down.

Roast for 20 minutes. Then flip each carrot, and continue to roast until carrots are golden and tender (about 20 minutes).

Recipes courtesy of

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