Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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Salmon on a bed of Leeks with Parsnip Cauliflower Puree

November 13, 2017

 

This is a quick meal to make. I like to use salmon in recipes since it is readily available, however this works with most fish. You may use whatever combination of fresh or dried herbs you like. I chose to use fresh sage and thyme. I paired this with a parsnip and cauliflower puree since I like parsnips. If you don't, then maybe just a cauliflower puree or white bean puree would be great as well. 

 

Ingredients: 2 servings

 

2 6oz. portions of Salmon

1 - 2 Leeks, cleaned and thinly sliced (white and light green only)

8 Sage leaves, washed (chop 4)

8 sprigs of Thyme, chopped

1/4 c White Wine

4 cloves of Garlic , peeled

2 Parsnips, peeled and chopped

1 c Cauliflower florets

Olive oil

2 T unsalted Butter

S & P

 

Preheat the oven to 400.

 

Saute the leeks in 1 T of butter with about 1 T olive oil. Season with a little salt and pepper. Add the chopped sage and the chopped thyme. When the leeks are soft add the white wine and cook until the liquid is absorbed.

 

Line a baking sheet with foil and spray with non stick oil. Pile the leeks on the foil. Make 2 piles for each piece of salmon. Lay 2 sage leaves over each piece and drizzle with olive oil. Season lightly with salt and pepper and bake for about 10 - 12 minutes. Check the center before removing from the oven. It should flake easily.

 

While the leeks are cooking. Bring a medium saucepan of water to boil and add the cauliflower, garlic and parsnips. Cook until a knife is easily inserted into the cauliflower and the parsnips. Drain and put into the food processor. Add 1 T butter with a little salt (start with just a pinch) and puree. If you have some smoked sea salt it is a great addition to the puree.

 

This takes about 30 minutes to prepare.

 

Enjoy!

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