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Lemon Grilled Salmon With Caramelized Cauliflower And Herb Salad

Recipe By :CHEF DU JOUR - (Show # DJ-9546) - from the TV FOOD
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Vegetables Seafood
Salmon Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
===== SALMON =====
2/3 cup sea salt
1 cup cane sugar
2 teaspoons white pepper
2 tablespoon lemon zest
2 tablespoon Meyer lemon zest
2 salmon fillets - (12 to 14 oz ea)
===== CAULIFLOWER =====
1 small head cauliflower
2 tablespoon grapeseed oil
Salt --to taste
Freshly-ground black pepper --to taste
===== CHICKEN GLAZE =====
2 quarts rich chicken stock
===== HERB SALAD =====
2 tablespoon chicken glaze
1/4 cup lemon juice (1/2 Meyer lemon, 1/2 regular)
3 tablespoon extra-virgin lemon oil - (to 4 tbspns)
Salt --to taste
Freshly-ground black pepper --to taste
1/2 cup parsley leaves
1/2 cup chervil leaves
1/3 cup chives in 1/2
1/3 cup carrot tops in 1/2
1 teaspoon regular lemon zest
2 tablespoon reserved chopped cauliflower

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.

Formatted for MC5 07-19-1999 by Joe Comiskey -



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