Olive Oyl's Roasted Salmon with Cauliflower Puree

Ingredients

• 1/2 pound cauliflower florets, stems trimmed
• 3 cups water
• Salt
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• Freshly ground white pepper
• 1 pound fresh salmon fillet, skinned and cut into 4 (4-ounce) pieces
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons butter
• 1/2 cup fresh baby sweet green peas

Directions

Preheat the oven to 225 degrees F. In a large saucepan, combine the cauliflower, water and salt over high heat. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes. Remove from the heat and drain. Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes. Season with salt and white pepper. Put the salmon in a shallow baking pan, rub it with the olive oil, and season with the kosher salt and black pepper. Bake for 15 minutes. In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute. Add the peas, stir gently, and cook for 1 minute. Spoon the pureed cauliflower in the center of each plate. Lay a piece of salmon on top of each and garnish with the peas.