Green Goddess Salmon* Recipe

Preparation Directions

1. 1

   Prepare the Cauliflower Puree

   Cut the cauliflower into florets and steam until tender, about 10-12 minutes. Drain and blend with olive oil, salt, and pepper until smooth. Set aside.

2. 2

   Roast the Brussels Sprouts

   Preheat the oven to 400°F (200°C). Halve the Brussels sprouts and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until caramelized.

3. 3

   Sauté the Maitake Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the maitake mushrooms and sauté for about 5-7 minutes until golden brown. Season with salt and pepper.

4. 4

   Cook the Salmon

   Season the salmon fillets with salt and pepper. In a separate skillet, heat remaining olive oil over medium-high heat. Cook the salmon for about 4-5 minutes on each side, or until cooked through.

5. 5

   Prepare the Crispy Leeks

   Slice the leeks thinly and rinse to remove dirt. Pat dry and fry in hot oil until golden brown and crispy. Drain on paper towels.

6. 6

   Assemble the Dish

   On each plate, spread a generous amount of cauliflower puree. Top with sautéed maitake mushrooms, roasted Brussels sprouts, and the salmon fillet. Garnish with pomegranate seeds, crispy leeks, and fresh herbs. Drizzle with lemon juice before serving.