Tom Brady’s TB12 Roasted Wild Salmon & Spiced Cauliflower with Pistachio-Arugula Pesto

Directions

1. To cook cauliflower: Preheat the oven to 425°F. Line a baking sheet with unbleached parchment paper. Halve small cauliflower florets and cut larger florets into roughly half inch slices, toss with oil and spices and spread out evenly on the baking sheet. Place in the oven for 20 minutes. While the cauliflower is roasting make the pesto.
2. To make pesto: Toast pistachio in a skillet over medium-low heat until lightly toasted, about 5 minutes, shaking the skillet every minute or so. Once toasted, put pistachio in a food processor and pulse together with garlic and salt until they form a crumb-like texture, then add arugula, basil, lime zest, lime juice, coriander, and olive oil, and blend together until well combined. Do not over-blend as this will create heat that could cook the herbs and affect the taste and appearance. Note: pesto can be made a day ahead and stored in a glass container with airtight lid and topped with a thin layer of olive oil to avoid oxidation.
3. To finish cauliflower & cook fish: After the cauliflower has cooked for 20 minutes, remove the baking sheet from the oven and turn the cauliflower over while making a space in the center for your salmon. Pat the filets dry then coat with oil and evenly rub in the spices and season with salt. Carefully place the filets skin side down in the center of the pan and continue to roast for an additional 10-12 minutes, depending on the thickness & desired doneness. Remove from the oven when the fish is cooked and the cauliflower is caramelized and crisp around the edges. Lift the filets away from the skin using a spatula (preferably fish spatula) and transfer to a plate to rest.
4. To serve: On 2 large plates place 1/2 of the roasted cauliflower on one side and a mound of arugula on the other. Place the fish directly on top of the arugula, top with pesto, chopped pistachio and a squeeze of lime juice. Season to taste and serve immediately.