Blackened Salmon with White Bean Coconut Milk Puree
Prep Time: 25 minutes mins
Cook Time: 20 minutes mins
Total Time: 45 minutes mins
This blackened salmon with white bean and coconut milk puree recipe looks complex but is rather easy to make. Perfect for nights when you’re looking for something flavorful to eat. This blackened salmon recipe will add a little spice to your week.
White Bean Coconut Milk Puree
Curry Roasted Cauliflower
Preheat the oven to 400 degrees. Spray a baking tray with cooking spray and set it aside.
Grab the food processor and add the navy beans, coconut milk and garlic. Blend until smooth. Next, you’ll add the bean mixture into a sauce pot and reduce it over medium heat. Season with salt and pepper. Stir well. The puree will begin to reduce as it simmers over low heat.
Prepare the Cauliflower
Drizzle the cauliflower florets in olive oil, yellow curry powder, salt and pepper. Massage the florets using your hands to make sure they are evenly coated.
Bake at 400 degrees for 25-30 minutes. It may take longer depending on the size of your florets. Mine were rather small.
Prepare the Salmon
In a small mixing bowl, combine the oregano, garlic powder, onion powder, salt, pepper, cayenne, and paprika. mix well. Dust the prepared salmon with the blackening spice rub. Steps on how to prepare the salmon listed above.
Next, drizzle the seasoned salmon with olive oil and place it meat side down in a hot non-stick pan. Sear the fish for 5-6 minutes on each side. This will give you a medium-well temperature. Cooking time will vary based on the thickness of your fish. Once cooked, remove from the pan and set aside.
Serving: 1serving, Calories: 511kcal, Carbohydrates: 6g, Protein: 25g, Fat: 45g, Saturated Fat: 23g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 961mg, Potassium: 819mg, Fiber: 1g, Sugar: 1g, Vitamin A: 212IU, Vitamin C: 4mg, Calcium: 52mg, Iron: 5mg
Course: Main Course
Cuisine: American
Calories: 511