Tomato Confit Salmon over Mashed Cauliflower and Watercress

The marriage of flavors in this tomato confit salmon is enviable. The harmony with which the salmon mingles with the tomato, supported by the savory mashed cauliflower, and brightened with the herbaceous watercress makes a brilliantly happy plate.

Let’s talk about the salmon first…

When cooking salmon, be sure to cook at a low temp so that the proteins don’t coil in the salmon and cause the oils to escape, thus leaving you with a dry and overcooked piece of salmon. Its all about low and slow with salmon. Anywhere from 250-275 degrees F  perfect to cook this delicious fish in the oven. When you see little white deposits build up on a piece of salmon, you know its been cooked too high. Salmon is done once the interior has reached 120-125 degrees F (depending on whether you are cooking wild caught vs. farmed). For medium rare wild caught salmon, cook until internal temp is 120 degrees F. For farm raised, cook until the internal temp is 125 degrees F.

Ok, now let’s discuss the mashers…

I have not been a huge fan of mashed cauliflower in the past but this version worked perfectly with the salmon. Mashed potatoes with salmon is just too heavy so this lightened up alternative was simply perfecto! I used the olive oil from my garlic confit but you can use ghee (or butter if you are not on a Whole30 round) to help make these mashers creamier. The addition of fresh thyme is an absolute must! It actually helped to amplify the garlicky thyme flavor of the tomato confit. I steamed my cauliflower but you could render a slightly more sweet and nutty flavor if you roast it. Totally up to you.

The perfect greens…

The watercress was a last minute addition. My original thought was to sauté up some spinach but I ultimately decided that I wanted something brighter and “prettier” so I went in search of watercress. Thanking my lucky stars for that decision because it totally elevated the dish to a whole new level. This little robust and pungent marvel can be peppery and sharp on its own, but can provide the spring-like missing flavor link when mixed into a dish. A bonus to this little green wonder is that it’s packed with nutrients, stimulates tastebuds, and aids in digestion. Watercress for the win!

A simple bunch of roasted asparagus finished out this meal. I was thinking that zucchini might be an interesting swap for the asparagus. Next time, perhaps. Bon appetito!