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 |
To give this dish more colour add yellow or purple tomatoes.
- Preheat oven at 375 F
- 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.
- In a large pot of salted boiling water, bring water to a boil. Blanch cauliflower for 1 minute and drain.
- Stir in cauliflower, salmon, and parsley into the cashew sauce.
- 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.
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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