ARCHIVE | WILD SALMON & CAULIFLOWER
- 5 ozPolenta – BakedrecipeNOTE*
- 6 ozSalmon – PreprecipeARCHIVE | WILD SALMON & CAULIFLOWER
- 1/8 tspS&P MixrecipeARCHIVE | WILD SALMON & CAULIFLOWER
- 1 tspOil – BlendedrecipeARCHIVE | WILD SALMON & CAULIFLOWER
- 5 ozCauliflower, Florets – RoastedrecipeARCHIVE | WILD SALMON & CAULIFLOWER
- 2 tbspgreen oniontrimmedthinly sliced
- 2 ozPeperonatarecipeARCHIVE | WILD SALMON & CAULIFLOWER
- 1/4 tspS&P MixrecipeARCHIVE | WILD SALMON & CAULIFLOWER
- 1 1/2 tspGastrique – Lemon HoneyrecipeARCHIVE | WILD SALMON & CAULIFLOWER
- 1
Place foil covered Baked Polenta into a 500°F oven. Heat until heated through, about 6-8 minutes.
- 2
Season Salmon on both sides with S&P.
- 3
Brush a pre-heated sizzle platter with Blended Oil. Carefully add Salmon, presentation side down, to the heated Oil. Sear on one side until golden brown.
- 4
Add Cauliflower to the sizzle platter. Place Salmon & Cauliflower into a 500°F oven. Cook until Cauliflower is caramelized and Salmon is just cooked through, but still moist, about 2-3 minutes, depending on the thickness of the portion.
- 5
Combine green onion, Peperonata, hot Cauliflower and S&P into a stainless steel bowl. Gently toss until ingredients are evenly distributed throughout the mixture. Taste and adjust seasoning as needed.
- 6
Carefully remove Polenta from the container and center it onto the plate, as shown in the photo.
- 7
Carefully spoon cauliflower mixture into a ring shape around the edge of the plate, as shown in the photo.
- 8
Place Salmon onto the center of the Polenta.
- 9
Drizzle Gastrique over and around the Salmon and Cauliflower.
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