Roasted Salmon Furikake on Spinach with Cauliflower Feta Gratin

Furikake is a spice mix from Japan that not only kicks up rice, but fish as well.

1-1/2 lb salmon fillet cut into 4 portions
1 Tbsp favorite furikake Japanese spice mix (I used wasabi fume furikake)

10 oz bag fresh baby spinach leaves
1/4 tsp crushed red pepper flakes, or to taste

4 cups cauliflower

Gratin Sauce:
1/2 cup sour cream
1/2 cup best real mayonnaise
1/4 cup feta cheese, crumbled
1/4 cup shredded cheddar cheese
1 Tbsp whole grain Dijon mustard
2 Tbsp seasoned rice vinegar

Gratin Topping:
1/2 cup panko crumbs
2 Tbsp olive oil
1 clove garlic, very finely mined
1 green onion, minced
1/4 tsp dried dill weed
salt and pepper to taste

Preheat oven to 375F. Cut cauliflower into bite-sized flowerets.

Mix together the gratin sauce in a medium bowl. Toss in the cauliflower, and tip into a medium, oiled casserole dish. Place in oven and mark the time.

Place the salmon fillets on an oiled, rimmed coating pan. Season them with furikake and spray with a dash of canola oil. Set aside.

Toss the spinach leaves in a non-stick skillet over high heat with a dash of olive oil and the red pepper flakes. Cook down, stirring regularly, until the leaves are wilted and release what water they will. Gently salt and pepper to taste. Set aside and keep warm.

After the cauliflower has been baking about 20 minutes, move the casserole to the bottom of the oven and place the salmon on a rack at the top of the oven. Roast the salmon for about 15 minutes, just until browned and fully cooked through. Watch carefully.

If the cauliflower is done with the salmon, remove it from the oven. Otherwise, remove the salmon and cover with aluminum foil. Cook the gratin until it is browned and soft to the tip of a knife.

Serve the salmon on a bed of spinach, with a side of cauliflower gratin.

Serves 4.

Comments

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