Lemon grilled salmon with caramelized cauliflower and herb

4 servings

Ingredients

Quantity Ingredient
=== SALMON ===
⅔ cup Sea salt
1 cup Cane sugar
2 teaspoons White pepper
2 tablespoons Lemon zest
2 tablespoons Meyer lemon zest
2 Salmon fillets -; (12 to 14 oz ea)
=== CAULIFLOWER ===
1 small Head cauliflower
2 tablespoons Grapeseed oil
Salt; to taste
Freshly-ground black pepper; to taste
=== CHICKEN GLAZE ===
2 quarts Rich chicken stock
=== HERB SALAD ===
2 tablespoons Chicken glaze
¼ cup Lemon juice (1/2 Meyer lemon; 1/2 regular)
3 tablespoons Extra-virgin lemon oil -; (to 4 tbspns)
Salt; to taste
Freshly-ground black pepper; to taste
½ cup Parsley leaves
½ cup Chervil leaves
⅓ cup Chives in 1/2\" pieces
⅓ cup Carrot tops in 1/2\" pieces
1 teaspoon Regular lemon zest
2 tablespoons Reserved chopped cauliflower

Directions

Combine the salt, sugar and pepper in a small mixing bowl. Combine both lemon zests and coat the salmon fillets with the zest. Pour a thin layer of salt/sugar mixture on a cookie sheet lined with parchment. Place the salmon fillets on the salt/sugar mix. Pour the remaining mixture over the salmon.

Allow to sit refrigerated for 2½ hours. Rub the cure off the salmon using dry paper towels. Do not rinse. Split the salmon fillets in half horizontally. Grill the salmon, turning once, until cooked to desired doneness. Cauliflower: Slice the cauliflower into ¾-inch slices from the top to bottom. Chop any excess cauliflower into ¼-inch pieces. Heat a heavy-bottomed skillet over a medium-low flame until hot. Brush the cauliflower slices on one side with grapeseed oil and place in the hot skillet oiled-side down. Saute until well browned (approximately 8 minutes). Brush the exposed side of the cauliflower slices and turn over.

Saute until well browned. Season with salt and pepper, remove from skillet and keep warm. Add the chopped cauliflower to the skillet and saute with the remaining oil until well browned. Set aside for herb salad. Chicken glaze: Put chicken stock in a medium sauce pot over a medium-low flame.

Simmer to reduce until thick enough to lightly coat a spoon. (Yields ¼ to ½ cup) Herb Salad: Combine the salmon (chicken) glaze and lemon juice in a hand-held blender cup. Slowly add the lemon oil, while blending. Season with salt and pepper. Mix the herbs, reserved cauliflower and lemon zest with 2 tablespoons of dressing. Set aside. To plate: Place equal portions of sliced cauliflower in the center of 4 warm plates. Place a grilled salmon fillet over each cauliflower slice and top with herb salad. Sauce the plate with the remaining salmon dressing. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9546) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Michel Nicschan

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