Steamed salmon with a herb and lemon crust on a creamy leek and cauliflower bed
From the foundersAlexander Eriksson·Founder & CEO
A fresh, nourishing Nordic salmon dish where the fish stays juicy under a flavourful herb crust, served with creamy cauliflower to keep it gentle on your carb target.
Ingredients
2 servings
- 500 gsalmon fillet
- 500 gcauliflower
- 1 stleek
- 0.5 knippefresh dill
- 0.5 knippefresh chives
- 1 stlemon
- 2 dlFlora lactose-free plant-based cooking cream 4% 250ml
- 1 mskDijon mustard
- 10 gArla Swedish salted butter 82% 500g
How to make it
- 1
Preheat the oven to 175°C.
- 2
Finely chop the dill and chives and grate the zest from the lemon. Mix the herbs and lemon zest with the Dijon mustard, salt and pepper.
- 3
Cut the salmon fillet into two portions and spread the herb mixture over the top of the salmon. Place in an ovenproof dish and bake in the middle of the oven for about 12-15 minutes until the core temperature of the fish is 48-52°C.
- 4
Trim the leek and cut it into thin slices. Break the cauliflower into smaller florets.
- 5
Boil the cauliflower in lightly salted water for about 6-8 minutes until tender. Drain.
- 6
Sauté the leek in the butter in a saucepan until soft, without letting it colour.
- 7
Add the lactose-free cooking cream and the cauliflower to the leek. Lightly mash the cauliflower with a fork to make a coarse, creamy mash. Season with juice from the lemon, salt and freshly ground white pepper.
- 8
Serve the baked salmon on top of the creamy cauliflower and leek bed.
Kitchen tips
- Use a meat thermometer in the salmon to make sure it is perfectly juicy at 50°C.
- Squeeze over extra fresh lemon juice just before serving for a nice acidity.
AI-generated content. Always verify ingredients and allergen information yourself.
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