Saumon à l’unilatérale, purée de chou fleur, et salade tiède de carottes à la marocaine

This is a very easy and simple dish, fast to make, less than 30 minutes, and light. It’s one of those dishes I prepare when I have little time but still want to feel nourished. It would fit in the “fast food” category.

I like to cook my fish fillets “à l’unilatérale“, it’s a cooking method used to cook fish on the skin side only. This way the skin turns crispy and the fish remains moist.

You can cook cauliflower like you would for a potato purée in milk. I steamed mine which is another alternative. You could also use celery root purée, or if you are a potato fan, why not a mashed potatoes. Personally, I don’t like combining mashed potatoes and fish. In my opinion, it turns a potentially interesting dish into a boring one…probably because I am not a huge fan of potatoes in general.

As for carrots, this warm salad is simple and delicious. They’re just boiled in water then dressed with a fragrant citrussy dressing.

Ingredients for 2

For the salmon

  • 2 salmon fillets
  • 1 tbs olive oil
  • fleur de sel and pepper

For the cauliflower purée

  • 1 head of cauliflower
  • 3 tbs heavy cream
  • salt and pepper

For the carrot salad

  • 3 medium carrots, peeled and sliced
  • 4 tbs olive oil
  • juice of one Meyer lemon
  • 2 garlic cloves, crushed
  • 1/2 tsp cumin
  • 1/2 tsp honey or agave nectar
  • salt and pepper


For the cauliflower purée

Steam cauliflower in a steamer. When cooked, mash with a potato masher, and add cream while mashing. Continue mashing to the desired consistency. Adjust with salt and pepper and keep warm.

For the carrot salad

Bring a pot of salted water to a boil. Add carrots and cook for about 10 minutes until tender. Drain and keep warm.

In a bowl, mix all other ingredients and add to the carrots.

For the Salmon

In olive oil or butter in a pan. Place salmon skin side on the pan. Cook at high heat first for a few minutes, then decrease to medium temperature, then to low until the salmon is cooked but still rosy inside. There should be some light moisture on top side of the salmon. Sprinkle with pepper and fleur de sel.

Place some cauliflower purée on a plate, spoon some carrots on top, then add salmon with extra dressing used for the carrot salad.