SALMON, CAULIFLOWER & AVOCADO BALLS WITH PASTA

SALMON, CAULIFLOWER & AVOCADO BALLS WITH PASTA

This has been floating around in the back of my mind for a while and well it's what was going to be for dinner, but plans changed.  Between my tooth and another to issues all I can manage is typing.   I have been buying a lot of Cauliflower lately, because sooner or later it's going to jump back up to $5.65 a head.  The great thing about the recipe is the only thing your cooking is the salmon that it.  So let get started.

INGREDIENTS:

1 Big Salmon steak or two small ones.   Any fish you like will do.  

 1/2 Large Hass Avocado
1 Tablespoon Mayo
2 celery sticks
1/2 cup of white onion
2 cups cauliflower.
2 teaspoons dill
1 teaspoon cinnamon
1 teaspoon cumin
6 1/2  cup stock (optional cooking method)
2 cups bread crumbs (Panko)
A 1/2 package of Wheat Linguine or your favorite pasta.
1 Table spoon of olive oil
4 cloves garlic.

NOTE: Usually we use egg as a binder, but in this case the mushed avocado with mayo will do just fine.  

METHOD OF PREPARATION:

FIRST:  POACH OR PAN COOK THE SALMON YOUR CHOICE.

PAN SLOW COOK


These are two frozen salmon steaks on a pancake pan.  ;)   It works very nicely.  Turn the burner on low and cover.   Sense steaks are cut at different thicknesses it's better to watch them, rather than set a timer.  

The dark red spots are not cooked, the pink are cooked and you can see the fat coming out on the steak to the right.










It's all pink, but is it done.  Nope looks can be deceptive. 

Checking it very gently with a fork.  See how I pull the fish apart along the grain.  Look in side and if it's red steam some more.









When you stick the fork in and twist it and the flesh flakes off and their is no more dark red it is done.   Now let's say one is done and the other isn't.  Take off the cooked one and put the lid back on and cook a little bit longer.








POACHING THE SALMON.
In this method it very similar to the top method the only difference is that you be submerging the salmon steak in stock or broth.  Turn the burner on low and let it heat up very slowly.  To check it have a plate ready and with prongs or a flat metal spatula very carefully lift it out and put it on a plate. Check it as you would check the pan cooked one.   It's that easy. 

Next pull the bones out of the salmon.  Find them with your finger, by running a finger and gently pressing the cooked flesh.  They will poke you. Let the salmon rest for about 4 minutes and then flake 1 whole steak into a bowl.

SECOND: Mince.
Mince the Cauliflower into very small piece.  This will cook very fast so watch it.   Put the 2 cups of cauliflower in a pan with 1/2 cup stock if desired.  Turn to medium high and cover.  Watch and taste, we want the cauliflower to be nutty, not mushy.  Were not making mashed cauliflower.  Cool the cauliflower for a bit then add to the bowl with salmon.

Mince the onion, and celery add to bowl that has the salmon.  Next mash the Avocado and add a table spoon a mayo to it and mix it in with the salmon with the seasoning and add one cup of bread crumbs. Mix really good all together.   

Have a extra cup of bread crumbs in a bowl.   With a tablespoon scoop some mixture out and form into a ball.  (If need be, you may add a little bit more mayo if the mixture is too dry, and if it's too wet add a 1/2 cup more bread crumbs).   Form the balls and dip them in the bread crumbs and set them on a cookie tray.  

THIRD: Wheat Linguine
Fill a pot with water. Turn stove top to high. As soon as you see little bubbles starting to form break your linguine in half and put in the water. Stir noodles to prevent from sticking together.  If need be turn down the burner to Med-High  the noodles will still cook.  Leaving the water on high the entire time will only make the water boil up and over.  The noodles will cook at Med-High, Medium, and even Medium Low.   Test the noodles along the way.  When you see white foam on top of the water, that is when their close to being done.  That is the starch coming out.

When noodles are done drain very well.  In large pan add olive oil and garlic and heat on medium until the garlic become fragrant and soon as it does add linguine and toss to coat.  

Add 2 oz of linguine to a bowl and place three balls on top.   

 ENJOY