'Black Is Beautiful' Blackened Salmon with Mashed Cauliflower

Salmon is one of those fish that, when cooked right, can have an explosive burst of flavor all in your mouth. The meatiness of the fish makes it not only adhere to the spices, but makes it filling as well. The great thing about this salmon recipe is that it's not only good, it's good for you. Try it out for yourself.

Ingredients (for salmon):

1 teaspoon paprika
1 teaspoon cayenne (to your taste)
1 teaspoon dried thyme
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
2 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
1 tablespoons grapeseed oil
1 lemon, for zest and juice

Ingredients for (mashed cauliflower):

1 head of cauliflower, cut into florets
1 tbsp ghee
water
salt
pepper
2 cloves of garlic

Directions:

In a small bowl, all salmon spices including salt (equal parts). Pour the seasoning mix on a plate and coat the portions of salmon flesh side down only.

Heat a cast iron skillet over high heat, and add the oil. When you see the pan smoking, add the filets, flesh side down. Let the salmon cook a bit and turn the burner back on, flip the filet to crisp up the skin, and cook the rest of the fish.

Use a spatula to turn the salmon to the other side. Cook the salmon for no more than five more minutes, for a medium rare filet. Plate the salmon and add zest and lemon juice on each piece, sprinkle with lemon zest and lemon juice, and serve immediately.

For the cauliflower, fill a large pot with water (one inch high) to a boil with garlic cloves. Add the cauliflower to the boiling water and cover. When the cauliflower is soft allowing a knife to puncture the cauliflower and come out smoothly it is ready to puree.

Add all of the cauliflower and garlic cloves to a blender with the ghee and blend until smooth. Once the texture is smooth add the salt and pepper and blend to mix.

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