Absolutely ridiculous sale on wild-caught salmon...
So there was no choice.
Oh, AND... A big sale on cauliflower.
So.
I buzzed 1/2 of a cauliflower in the processor until it resembled grains of rice. I then sautéed it in butter and a bit of chicken jus from this past week's roast chicken. (Don't overcook!)
I heated a grill pan, then salted, peppered, and EVOO'd the salmon portions... Grilled first on the flesh side, and then on the skin side, about 4 minutes per side. But that's up to you and how "done" you like it! (Hint: less done is better!!!)
I steamed some peas.
For the sauce, I whisked some Dijon and some maple syrup (No cooking!) just to pour over the fish once it hit the plate.
This was a really remarkable set of tastes...
February ain't so bad after all!!!