Lemon Grilled Salmon With Caramelized Cauliflower And Herb Salad

Recipe Ingredients

		Salmon
2/3 cup	157ml	Sea salt
1 cup	198g / 7oz	Cane sugar
2 teaspoons	10ml	White pepper
2 tablespoons	30ml	Lemon zest
2 tablespoons	30ml	Meyer lemon zest
2		Salmon fillets - (12 to 14 oz ea)
		Cauliflower
1		Cauliflower
2 tablespoons	30ml	Grapeseed oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chicken Glaze
2		Rich chicken stock
		Herb Salad
2 tablespoons	30ml	Chicken glaze
1/4 cup	59ml	Lemon juice (1/2 Meyer lemon, 1/2 regular)
3 tablespoons	45ml	Extra-virgin lemon oil - (to 4 tbspns)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	20g / 0.7oz	Parsley leaves
1/2 cup	20g / 0.7oz	Chervil leaves
1/3 cup	78ml	Chives in 1/2" pieces
1/3 cup	36g / 1.3oz	Carrot tops in 1/2" pieces
1 teaspoon	5ml	Regular lemon zest
2 tablespoons	30ml	Reserved chopped cauliflower

Recipe Instructions

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 2 1/2 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 3/4-inch slices from the top to bottom. Chop any excess cauliflower into 1/4-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 1/4 to 1/2 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

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