Quick salmon with citrus-pomegranate glaze, creamy cauliflower puree, and kale - photo 1
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Quick salmon with citrus-pomegranate glaze, creamy cauliflower puree, and kale

Pikantne Main dishes European cuisine 30 min Easy 8 wyświetleń ~84.01 PLN - (0)
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Description

A seasonal winter main dish that combines the tenderness of fried salmon with an aromatic, slightly sweet and sour glaze made from orange, lemon, and honey, along with the freshness of pomegranate. Accompanied by velvety cauliflower puree and quickly sautéed kale with garlic — an impressive composition, ready in about 30 minutes. This dish is perfect for both an elegant lunch and a quick winter gathering; it delights with contrasts in texture (crispy salmon skin vs. smooth puree) and colors (ruby pomegranate, green kale, golden glaze).

Ingredients (18)

Servings:
4
  • Salmon fillet (with skin) 4 szt.
  • Cauliflower 600 g
  • Milk 50 ml
  • Butter 30 g
  • Olive oil 30 ml
  • Kale 200 g
  • Garlic 3 ząbki
  • Red onion 0.5 szt.
  • Pomegranate seeds 120 g
  • Orange 1 szt.
  • Lemon juice 30 ml
  • Honey 30 ml
  • Soy sauce 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Parsley 1 pęczek
  • ✨ Opcjonalne
  • Chili flakes (optional) 1 łyżeczka
  • Sesame seeds (optional) 20 g
💰 Szacowany koszt dania: ~84.01 PLN (21.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Remove the salmon fillets 15 minutes before frying to bring them to room temperature. Wash the cauliflower and divide it into florets. Peel and finely chop the red onion. Squeeze the juice from the orange and lemon (set aside some orange zest for decoration if desired). Clean the pomegranate and separate the seeds. Chop the parsley. Crush or finely chop the garlic.

Ingredients: Salmon fillet (with skin), Cauliflower, Red onion, Orange, Lemon juice, Pomegranate seeds, Parsley, Garlic
Use a cutting board and a sharp fillet knife as well as an onion knife. When separating the seeds from the pomegranate, work over a large bowl filled with water (the seeds will sink, and the white membrane will float), which makes it easier and reduces splattering of juice.

Cauliflower puree

2

In a large pot, bring water to a boil with a pinch of salt. Add the cauliflower florets and cook over medium heat for 10-12 minutes, until very soft (check with a fork — they should easily fall apart). Drain thoroughly and set aside for a minute to let excess moisture evaporate. Transfer the hot cauliflower to a blender, add butter and milk, and blend until smooth. Season with salt and a pinch of pepper. If the puree is too thick, add a tablespoon of milk and mix again.

Ingredients: Cauliflower, Butter, Milk, Salt, Black pepper
Use a stand or immersion blender (blend in a tall container). If you don't have a blender, press the cauliflower through a potato ricer and mix vigorously with butter and milk. Do not overcook the cauliflower — it should be very soft for the puree to be creamy.

Pomegranate and Citrus Salsa

3

In a bowl, combine chopped red onion, pomegranate seeds, chopped parsley, orange juice, and 10 ml of lemon juice. Add 1/2 tablespoon of olive oil, 1/2 teaspoon of honey (about 7 g), and 1/2 teaspoon of soy sauce (about 7 g). Mix thoroughly. Taste and season with salt (up to 1 g) and pepper. If you want a spicier version, add 1-2 pinches of chili flakes (optional). The salsa should be vibrant in flavor — sweet and sour with a subtle contrast of crunchy pomegranate seeds.

Ingredients: Red onion, Pomegranate seeds, Parsley, Orange, Lemon juice, Olive oil, Honey, Soy sauce, Chili flakes (optional), Salt, Black pepper
Use a small bowl and a spoon to mix. If the salsa is too sour, add a little more honey; if it's too sweet, add a pinch of lemon juice.

Citrus-Pomegranate Glaze

4

In a small pan over medium heat, combine 30 g of honey, 15 g of orange juice (about 15 ml), 15 g of lemon juice (about 15 ml), and 15 g of soy sauce. Gently heat for 2-3 minutes, stirring, until the ingredients combine and slightly reduce to a thicker, glossy glaze (it should lightly drip off a spoon). Remove from heat and set aside.

Ingredients: Honey, Orange, Lemon juice, Soy sauce
Use a small non-stick pan and a wooden spoon. Do not cook the glaze for too long — it should thicken but remain liquid; if you reduce it too much, it will cool down and thicken too much.

Frying the salmon

5

Heat a large skillet over medium-high heat for 2-3 minutes. Pat the fillets dry with paper towels and lightly salt both sides (use about 3 g of salt distributed over all the fillets) and add pepper. Pour 1 tablespoon (15 g) of oil into the skillet. Place the fillets skin-side down and gently press with a spatula for 10-15 seconds to prevent the skin from curling. Cook skin-side down for 5-6 minutes without moving, until the skin is very crispy and brown, and the flesh on the sides becomes less translucent. Flip the fillets and cook the other side for 1-2 minutes for a slightly pink center (about 3-4 minutes for a more well-done result). 30 seconds before the end, drizzle with glaze and immediately remove from the skillet.

Ingredients: Salmon fillet (with skin), Olive oil, Salt, Black pepper, Honey, Orange, Lemon juice, Soy sauce
Use a 26-28 cm non-stick or stainless steel skillet. Use a wide spatula for flipping. Test doneness: the meat should be opaque and gently flake apart when pressed with a metal spoon; the center can remain slightly pink if you want a juicy fillet.

Kale

6

In a second large skillet, heat 1 tablespoon (15 g) of olive oil over medium heat. Add the chopped garlic and sauté for 20-30 seconds until fragrant but not browned. Add the kale (200 g) and sauté for 2-3 minutes until the leaves wilt but remain bright green; at the end, drizzle with 5 ml of lemon juice and add a pinch of salt and pepper. The kale should be tender but with a slight 'bite'.

Ingredients: Olive oil, Garlic, Kale, Lemon juice, Salt, Black pepper
The best pan is 26 cm in diameter. Don't overcrowd the pan — if there is too much kale at once, the leaves will steam instead of lightly sautéing. If the leaves are tough, cover for 30 seconds to let them steam a bit.

Final touches and serving

7

On a plate, spread a portion of cauliflower puree (about 150 g per person). Next to it, place a portion of kale (about 50 g). Lay the salmon fillet skin-side up on the puree, drizzling with any remaining glaze (if available). On top and beside, add 2–3 tablespoons of pomegranate-citrus salsa. Sprinkle everything with fresh parsley and optionally toasted sesame seeds. Serve immediately — the dish tastes best hot, with a crispy salmon skin.

Ingredients: Kale, Salmon fillet (with skin), Pomegranate seeds, Parsley, Sesame seeds (optional)
Use flat plates with a diameter of 24-28 cm to nicely arrange the puree, kale, and fillet. If you are preparing the portions in advance, keep the puree and kale covered in a warm place, but fry the salmon just before serving.

Fun Fact

💡

Pomegranates have been valued in Mediterranean and Middle Eastern cuisines since ancient times — symbols of fertility and abundance. The combination of pomegranate with fatty fish like salmon is a traditional way to cut through the richness and add freshness.

Best for

szybki, efektowny obiad rodzinny romantyczna kolacja w domu zimowe przyjęcie ze znajomymi

Tips

🍽️ Serving

Serve the dish immediately after finishing to maintain the crispiness of the salmon skin. For the glass, I recommend a white wine with a fresh, citrus aroma (e.g. Sauvignon Blanc) or sparkling prosecco. For a non-alcoholic version: sparkling water with a slice of orange.

🥡 Storage

Puree and kale can be stored separately in the fridge for up to 2 days in airtight containers. It is best not to store salmon for long after cooking — reheating causes it to lose its texture; if necessary, heat briefly in the oven for 6-8 minutes at 150°C to avoid drying it out. Pomegranate salsa will keep for up to 24 hours, but the seeds may release juice and become softer.

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