Roasted Mustard Salmon and Cauliflower Steaks - 11.4g Carbs, 5.4g Fiber, 5g Sugars and 0.2g Carbs
{I have included separate nutrition for the Cauliflower Steaks and the Salmon in case you may want to prepare them at different times with other meals.
Take care, Gloria}
From: The Paleo Summer Survival Guide: 12 Must Have Insider Recipes...
Cauliflower might win Most Valuable Vegetable honors when it comes to Paleo living. There's mashed cauliflower and cauliflower rice; we've made some grits with cauliflower and used it to thicken some of our soups. But sometimes simple is better. All this takes is just 3 or 4 slices with your chef's knife, some time in the oven and voila, you have some beautiful "steaks" that your guests are sure to talk about! Pair the cauliflower steaks with simple roasted salmon with a mustard crust, and you have created a light but elegant meal that's sure to please!
Active Time: 10 min
Total Time: 30 min
Servings: 4
--> For the Cauliflower Steaks
Aluminum foil, for lining the sheet pan
1 large head cauliflower
1 Tbsp olive oil
1 tsp fresh rosemary, minced
1/4 tsp paprika
Salt
Freshly ground black pepper, to taste
--> For the Salmon
4 6-8 oz salmon fillets, skin on
1 Tbsp coconut oil, for greasing the pan
1/4 cup spicy mustard
2 Tbsp green onion, finely minced
--> For the cauliflower steaks
1. Preheat the oven to 400 degrees F. Line a baking sheet with tinfoil.
2. Set the cauliflower in its stem end on a cutting board, and with a sharp knife, cut it in half lengthwise, that is from the center of the top through the stem. Make parallel cuts on each half so that you end up with 4 half-to-one-inch-thick cauliflower steaks. Set the cauliflower steaks on the prepared baking sheet. Save any remaining pieces for a future use.
3. Drizzle the cauliflower steaks with the olive oil, and then sprinkle with the rosemary, paprika, and salt and pepper to take.
4. Roast the cauliflower for 20 minutes, or until it is golden brown, Remove it from the oven and keep it warm until ready to serve.
--> For the Salmon
1. While the cauliflower is roasting, line a second baking sheet with aluminum foil and grease with 1 teaspoon coconut oil to prevent sticking.
2. Place the salmon, skin side down, on the prepared baking sheet.
3. Combine the mustard, green onion, coconut oil and mustard sees in a small bowl. Coat the non-skin side of the salmon with the mustard mixture.
4. Bake the salmon fillets at 400 degrees F for approximately 8 - 10 minutes, or until the salmon has reaches the desired doneness.
Notes:
If you prefer more conventional looking cauliflower, simply cut the cauliflower into florets instead of steaks in step 2.
Variations:
If you don't have spicy mustard, use a whole-grain mustard instead for an even richer flavor.
Nutrition From: www.caloriecount.about.com
Nutrition For: Cauliflower Steaks
Servings: 4
Serving Size: 214 g
Nutrition per Serving: 84 Calories, 34 Calories from Fat, 3.8g Total Fat, 0.6g Saturated Fat, 0mg Cholesterol, 102mg Sodium, 11.4g Total Carbs, 5.4g Dietary Fiber, 5g Sugars, 4.2g Protein
Vitamin A 2% - Vitamin C 163% - Calcium 5% - Iron 6%
Nutrition Grade: A
Good points:
No cholesterol
Very high in dietary fiber
High in manganese
High in pantothenic acid
High in phosphorus
Very high in potassium
Very high in vitamin B6
Very high in vitamin C
Bad points:
High in sugar
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Nutrition For: Salmon
Servings: 4
Serving Size: 191 g
Nutrition per Serving: 381 Calories, 220 Calories from Fat, 24.4g Total Fat, 7.2g Saturated Fat, 107mg Cholesterol, 274mg Sodium, 0.2g Total Carbs, 37.6g Protein
Vitamin A 2% - Vitamin C 11% - Calcium 3% - Iron 3%
Nutrition Grade: B-
Good points:
Very low in sugar
High in niacin
High in phosphorus
Very high in selenium
High in vitamin B6
Very high in vitamin B12
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