Crispy Seared Salmon with Creamy Cauliflower Mash

1. In a lidded pot large enough to fit a steamer basket or colander, bring a couple of inches of water to a simmer over medium heat. Once steaming, add cauliflower to steamer/colander, then cover and cook until stems are fork tender, about 10 to 12 minutes. Alternatively, microwave or boil the cauliflower until tender. Remove from heat and transfer to a mixing bowl.

2. Meanwhile, heat a skillet over medium-high heat. As skillet heats up, pat salmon fillets dry to remove excess moisture, using a clean tea towel or paper towel. Season with salt.

3. Add just enough oil to cover bottom of hot skillet, then allow oil to heat up. When oil begins to shimmer (sizzling hot), carefully place one salmon fillet skin-side down into skillet and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact. Hold firmly for 15 seconds, then repeat with remaining fillet.

4. Sear each fillet for 3 minutes, or until the salmon releases easily from the skillet with the help of a fish spatula. Carefully flip and allow other side to cook for another 1 to 3 minutes depending on thickness of fillets. Salmon is medium-rare when thickest part registers 120F on an instant read thermometer, or when flaked easily with a fork. Transfer to a plate, placing salmon skin-side up to preserve crisp texture.

5. Use a potato masher or fork to mash the steamed cauliflower, eliminating all large chunks, then stir in yogurt, butter, and half of chives. Season to taste with salt and pepper, then mix until creamy.

6. Spoon a serving of cauliflower mash onto serving plates, then sprinkle with remaining chives. Top with salmon fillets, then garnish with parsley. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.