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Spicy Salmon on Cauliflower Mascarpone Mash

Prep Time:

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About the Recipe


For Salmon:
6 fresh salmon filets, approximately 1/3 pound each
3 tablespoons olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 cup drained and dried capers

For the Mascarpone Mash:
1 head of fresh cauliflower, preferably organic, washed and broken into florets
1 large russet potato
1/2 head garlic
4 ounces of Crave Brothers Mascarpone Cheese
2-3 tablespoons goat cheese
1/4 cup whole milk
8 green onions, 6 kept whole, 2 sliced thin
Salt and pepper to taste
Pinch paprika


-Rinse the salmon filets and pat dry. Lay them on a large baking sheet lined with foil or parchment paper. Drizzle with 2 tablespoons of the olive oil.

-In a small bowl, mix together the salt, pepper, allspice, cinnamon and cayenne and sprinkle across the top of the filets. Cover with foil and refrigerate while preparing the Mash.

-In a small skillet, heat the remaining tablespoon of oil to hot and shimmery. Carefully add the capers and fry until just turning slightly brown. Remove with a slotted spoon to drain on paper towels. Set aside.

-Fill a large pot with salted water and bring to a boil. Add cauliflower and cook until just tender. Drain in a colander and place in a food processor and set aside.

-Heat oven to 400. Wrap the garlic in a piece of foil with a drizzle of olive oil. On a small baking sheet, place the potato, 6 of the green onions and the foil packet with the garlic. Place in oven. Watch the green onions and remove them when they are wilted but not charred, after about 15 minutes. Remove the garlic in the foil packet after 20 minutes. Keep baking the potato until tender-about 20 more minutes. Remove the potato when tender, and increase oven heat to 450.

-When cool enough to handle, peel the baked potato and add to the cauliflower in the food processor.  Squeeze the roasted garlic out of the cloves and add, along with the Crave Brothers Mascarpone cheese, goat cheese and milk. Process until creamy and resembles mashed potatoes. Transfer to a large glass microwave safe bowl. Snip the roasted green onions into small pieces and fold into the mash along with the 2 sliced raw green onions.

-Remove salmon from the refrigerator. When oven is at 450, roast the salmon on the baking sheet until just cooked through, approximately 10 minutes. Remove from oven.

-As soon as the salmon is ready, reheat the Mash in a microwave oven until hot. Put a large dollop of Mash on the center of 6 serving plates. Sprinkle the outer edges with paprika for color. Top each with a salmon filet and a scattering of the fried capers and serve.

Note: you can add more goat cheese if you desire more “tang” but I like the creaminess of the Mascarpone to come through. This Mash is so versatile so feel free to substitute the salmon for any kind of fish, barbequed shrimp, or any barbequed poultry or meat.

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