Dijon Crusted Salmon with Cauliflower Mash
30 minute elevated meal
Before we get to the recipe, I have a question for you!
As we approach thanksgiving next week, I wanted to get a gauge on how many people are cooking for the big thanksgiving feast!
Leave your vote below!
My husband’s favorite food is mashed potatoes. I don’t blame him… It’s obviously made with potatoes, which are Gods greatest gift to eat (lol). Usually it’s made with butter, and milk/cream. Amazingly delicious but sometimes leaves you feeling sluggish and stomach feeling full.
That’s why I had to whip up an EASY alternative, that would taste similar to mashed potatoes and we could swap it as a lighter alternative from time to time! Plus, cauliflower is packed with insoluble fiber, which helps promote the movement of materials through the digestive system (BONUS)!
Introducing my dairy free cauliflower mash!
I made it dairy free, to be kind to my allergen friendly friends. But, there’s no harm in adding 1-2 tablespoons of butter and a little bit of milk into the cauliflower to add some creaminess! You’ll see my swap in the recipe below, by making it dairy free, it still has tons of flavor. I am just giving you options!
The reasons why I like this dish…
It takes 30 minutes to make, start to finish.
It is elevated and fancy without being difficult to execute.
It’s a bit lighter with the cauliflower mash, making it a perfect recipe for the winter as lots of our other meals tend to be heavier.
Time saving tricks
Cauliflower Florets vs. Whole Cauliflower: Grab a package of the already chopped cauliflower florets, this way you just throw them in the boiling water vs. chopping up vegetable, saving you about 5 minutes!
Air Fry vs. Bake: I give you baking directions for the fish, as I know almost everyone has an oven. But if you wanted to cut the fish cooking time, just air fry it! I would do 390F for about 8 minutes. With fish, always just make sure its cooked to 145F on the inside.
Prep the salmon: If you know you’re making this for dinner one night next week, just take the salmon out of the freezer, the night before and let it sit in a bowl in the fridge. That way you don’t have to wait for it to thaw!
Prep the salmon glaze: if you have 2 minutes to spare, you can toss all of the salmon glaze ingredients into a jar, shake it up & that way it’s ready for topping on your salmon when you want to cook it!
Use your almost empty mustard container: If you’re at the end of your dijon mustard, just use that container to make the sauce. PRO TIP: This sauce is great for salads, roasted veggies or other poultry. So just mix all of the ingredients in the container, shake it right then and there, and store it in the fridge. It’s easy & it’ll use up that little bit of mustard left!
Clicking on the button to download the printable recipe guide:
a full grocery list for the recipe (organized by isle)
list of cookware needed for this recipe (so it’s easy to make)
a black & white printable recipe you can easily follow on paper