Southern Salmon

Ingredients 

BBQ Sauce
1 large onion, minced
2 cloves garlic, minced
1 cup tomato sauce - (Cooked, pureed tomatoes + salt)
¾ cup water,
divided
2 table spoon of honey
2 tablespoons apple cider
vinegar
1 Tablespoon balsamic vinegar
1 teaspoon smoked paprika
¼ teaspoon chili powder
2 teaspoon soy sauce
1 teaspoon fine sea salt
pinch of black pepper
⅛ teaspoon cayenne pepper, 

Salmon
6 cups cauliflower florets
1/4 teaspoons kosher salt
1/3 cup unsweetened almond milk
3 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
 thinly sliced3 cloves garlic minced
4 cups chopped kale leaves
4 medium green onions  minced
Optional: vegan buttery spread

Instructions

BBQ Sauce
Preheat a saute pan over medium heat.
Cook the minced onion for 7 to 10 minutes, stirring occasionally untill brown.
Once the onion is golden, add the minced garlic and cook for about 30 seconds, stirring constantly so the garlic doesn't burn.
Add ¼ cup of water.
Add the remaining ingredients - tomato sauce, ½ cup water, apple cider vinegar,
balsamic vinegar, honey, smoked paprika, chili powder, cayenne, black pepper, salt.
Mix together and bring to a simmer, and cook for 3 to 5 minutes or until slightly reduced.
Remove from heat and let cool 15 minutes. Transfer to a blender, and blend until smooth. Pour into a jar, and allow to cool. 

Glaze your salmon on a separate plate

Place the cauliflower florets in a large pot of boiling water

 Let boil until fork-tender, about 6 minutes.

Drain, then transfer to a blender.

Add an additional 1/2 teaspoon salt, almond milk, 1 tablespoon olive oil and black pepper.

Blend until smooth. In the same pot you used to cook the cauliflower heat the remaining 2 tablespoons olive oil over medium heat.
Add the garlic and cook 30 seconds, then add the kale, remaining 1/4 teaspoon kosher salt, and 1/3 cup water.

Cover the pot and let cook over medium, lifting up the lid and stirring occasionally, until the kale is wilted and tender, about 4 additional minutes.

Stir in the reserved cauliflower puree and half of the green onions. Taste and add additional salt and pepper as desired.

In a separate pan heat on medium and add some oil

Cook your glazed salmon either side until golden

Server your mash on a plate adding your cooked salmon on top

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