Pan-Fried Salmon with Creamy Cider Sauce and Mashed Cauliflower

recipe

• Step 1
  Cut the cauliflower in half, removing the outer leaves and core*. *Check out our tips for this step
• Step 2
  Cut the cauliflower into florets.
• Step 3
  Cook the cauliflower in a large pot of salted boiling water for 15 minutes.
• Step 4
  Heat a drizzle of oil in a pan over medium heat. Add the salmon, skin-side down, and cook for 4 minutes (if using frozen salmon, defrost the fillets beforehand).
• Step 5
  Meanwhile, peel and thinly slice the onion.
• Step 6
  Turn the salmon and cook for 1 minute on each of the remaining sides, then remove from the pan and set aside on a plate.
• Step 7
  In the same pan, sauté the onions for 2 minutes over medium heat, stirring frequently.
• Step 8
  Add the cider to deglaze the pan, scraping the bottom of the pan with a spatula to loosen any browned bits.
• Step 9
  Add the crème fraîche and mix. Season with salt and pepper.
• Step 10
  Return the salmon to the pan for 2 minutes, or until the sauce thickens slightly.
• Step 11
  When the cauliflower is cooked, drain it and mash it with a fork, masher, or blender with some salt, pepper, and a drizzle of olive oil.
• Step 12
  Serve the mashed cauliflower with the salmon. Spoon the sauce over the top and it's ready!