When I came across these recipes, they both caught my eye because each one had a surprise ingredient. The addition of potato chips in the breadcrumb topping makes for a crispy, crunchy and salty crust on salmon. In the cauliflower & apple puree, the cauliflower is cooked in milk with some angel hair pasta until it is tender enough to puree. The pasta adds just enough starch to give the puree a velvety texture, creaminess and buttery flavor. Better yet, both of these dishes also happen to work well together as a main course.
The Broiled Salmon with Crisp Herbed Crust recipe is written for two servings, but can easily be doubled or tripled for a family. If you have leftovers, the Cauliflower & Apple Puree can be quickly transformed into a wonderful soup by simply reheating equal parts puree and stock (chicken or vegetable). Bring the soup to a gentle simmer and serve with a drizzle of white truffle oil.
Click here to download and print a two-page pdf of these recipes:
Broiled Salmon with Crisp Herbed Crust for Two
with Cauliflower & Apple Puree