No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Olive Oylís Slow Roasted Salmon With Cauliflower Puree

  • Yield: 4 servings


  • 1/2 pound cauliflower florets, stems trimmed
  • 3 cups water
  • Salt
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream
  • Freshly ground white pepper
  • 1 pound fresh salmon fillet, skinned and cut into 4 (4-ounce) pieces
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons butter
  • 1/2 cup fresh baby sweet green peas


  • Preheat the oven to 225ºF.
  • In a large saucepan, combine the cauliflower, water and salt over high heat. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes. Remove from the heat and drain. Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes. Season with salt and white pepper.
  • Put the salmon in a shallow baking pan, rub it with the olive oil, and season with the kosher salt and black pepper. Bake for 15 minutes.
  • In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute. Add the peas, stir gently, and cook for 1 minute. Spoon the pureed cauliflower in the center of each plate. Lay a piece of salmon on top of each and garnish with the peas.