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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | Cauliflower | 3 | medium (2-1/4\" to 3-1/4\" dia.) | potatoes | 1/4 | cup | skim milk | 1 | cup | breadcrumbs, Panko | 1/4 | cup, chopped | pecans | 2 | tablespoon | parsley, chopped | 1 | tablespoon | Dry Mustard | 2 | teaspoon | honey | 4 | fillets | large salmon fillets | 1/8 | teaspoon | olive oil | 1 | cup | Fort McCoy - Green Beans, Italian Cut, Frz | 1 | cup, chopped | broccoli florets |
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Steps
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Sequence
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Step
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| | 1 | 1. Cook the potato in a saucepan of boiling water for 7 minutes. Add the cauliflower and cook for 8 minutes or until the potato and cauliflower are tender. Drain and return to the pan. Add the milk and coarsely mash. | | 2 | 2. Meanwhile, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the breadcrumbs, pecan, parsley, mustard and honey in a shallow bowl. Press 1 side of each salmon fillet into breadcrumb mixture to coat. Place salmon on prepared tray. Lightly spray with oil. Cook for 8 minutes for medium or until cooked to your liking. | | 3 | 3. Divide mash among serving plates. Top with salmon. Serve with beans and broccolini. |
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