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Salmon, Tomato and Cauliflower Bake

A savoury dish that is sure to become a family favourite.

2 cans (125 g) Gold Seal Skinless Boneless Pink Salmon, drained 
2/3 cup raw cashews
2/3 cup no salt chicken stock
1 tbsp horseradish
2 tbsp Dijon mustard
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tbsp cornstarch
1 clove garlic
 3 cups chopped cauliflower florets, blanched
 1/2 cup loosely packed fresh parsley, finely chopped
 2 tomatoes, sliced
  • Chef's Tips

    To give this dish more colour add yellow or purple tomatoes.


    1. Preheat oven at 375 F
    2. Soak cashews in chicken stock for 1 hour.  Once soaked add cashews, mustard, cornstarch, horseradish, paprika, pepper and garlic to a food processor and blend to a fine creamy consistency, spoon mixture into a big bowl.
    3. In a large pot of salted boiling water, bring water to a boil.  Blanch cauliflower for 1 minute and drain.
    4. Stir in cauliflower, salmon, and parsley into the cashew sauce.  
    5. Spoon mixture into a 9 inch oven proof non-stick skillet, place sliced tomatoes over mixture and bake at 375 F for 30 minutes or until bubbling. 
  • YIELD:

    Serves 6


    Prep: 20 mins
    Total: 2 hrs.

    Nutritional Values
    51.3 g
    Sat Fat 10.8 g
    Carbs 70.7 g
    Protein 79.2 g
    Fibre 15.6 g
    Cholesterol 134 mg
    Sodium 1422 mg
    Sugar 22.1 g
    Calcium 15%


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