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Wed 22 Actress Malin Akerman cooks sweet potato burgers with Chef Rodney Bowers
Thu 23 Solve My Space! Ramsin Khachi transforms a unique loft space into a family hangout
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Seared Salmon with Cauliflower Colcannon




Ingredients:
  • 1 tsp olive oil
  • 4 small skinless salmon filets (1 lb/ 450 g)
  • 1 tbsp chopped fresh dill
  • 1/4 tsp each salt and pepper
  • 4 lemon wedges
  • Cauliflower Colcannon
  • 1 lb/450 g yellow fleshed potatoes, peeled and cut into chunks (about 2 large)
  • 4 cups cauliflower florets
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 leek, halved lengthwise and sliced
  • 4 cups thinly sliced stemmed kale (about half bunch)
  • 2 tbsp each low fat sour cream and 2% plain Greek yogurt
  • 1/2 tsp each salt and pepper
Directions:

Califlower Colcannon: In large pot of boiling water, cook potatoes until slightly tender, about 5 minutes. Add cauliflower; cook until tender, about 10 minutes. Drain.
 
Meanwhile, in large non-stick skillet, heat 1 tsp oil over medium heat; cook garlic until fragrant, about 1 minute. Add leeks; cook, stirring, until softened, about 3 minutes. Remove from pan. Add remaining oil, kale and 3 tbsp water; cook until softened about 5 minutes. Add to leeks.
 
In food processor, pulse together potatoes, cauliflower, sour cream, yogurt, salt and pepper just until smooth. Transfer to bowl; stir in kale mixture and keep warm.
 
Sprinkle salmon on both sides with dill, salt and pepper. In non-stick skillet, heat oil over medium-high heat; cook salmon, turning once, until fish flakes easily with fork, about 6 minutes. Serve on top of colcannon.

Tuesday, January 15, 2013

Parenting

Mummy Tummy

Coming Up

Wed 22 Actress Malin Akerman cooks sweet potato burgers with Chef Rodney Bowers
Thu 23 Solve My Space! Ramsin Khachi transforms a unique loft space into a family hangout
SEE THE FULL SCHEDULE