Salmon, Tomato, and Cauliflower Bake

0ratings

Your Rating:

0

5

20 minutes

PREP TIME

60 minutes

TOTAL TIME

6

SERVINGS

Casseroles, Mains

A savoury tomato and cauliflower bake dish that is sure to become a family favourite.

Ingredients

2 cans (120g) Gold Seal Wild Pink Salmon (Skinless/Boneless), drained
⅔ cups raw cashews
⅔ cups no-salt chicken stock
1 tbsp horseradish
2 tbsp Dijon mustard
½ tsp smoked paprika
½ tsp black pepper
1 tbsp cornstarch
1 clove garlic
3 cups chopped cauliflower florets, blanched
½ cup loosely packed fresh parsley, finely chopped
2 tomatoes, sliced

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Skinless / Boneless

Directions

Preheat oven to 375°F.
Soak cashews in chicken stock for 1 hour. Once soaked, add cashews, mustard, cornstarch, horseradish, paprika, pepper, and garlic to a food processor and blend to a fine creamy consistency, spoon mixture into a big bowl.
Bring a large pot of salted boiling water to a boil. Blanch cauliflower for 1 minute and drain.
Stir cauliflower, salmon, and parsley into the cashew sauce.
Spoon mixture into a 9-inch ovenproof baking dish, place sliced tomatoes over mixture and bake at 375°F for 30 minutes or until bubbling.

TIPS &
TRICKS

0votes

5

0%

4

0%

3

0%

2

0%

1

0%

Showing 0 reviews

Leave a Review Cancel reply

Thanks for submitting your comment!

OTHER RECIPES YOU MAY LIKE

Appetizers

Baked Sushi Cups

Mains

Spicy Mackerel Poke Bowl

Mains

Mackerel Tacos