Campfire Salmon Recipe
pan-seared organic salmon, charred cowboy cauliflower, crispy garlic, shaved manchego, beer blanc, chile drizzle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Cowboy Cauliflower
Beer Blanc Sauce
Garnish
Method
Preparation of Salmon and Cauliflower
- 1
Prepare the Salmon
Season the organic salmon fillets with salt and black pepper on both sides.
- 2
Prepare the Cauliflower
In a large bowl, toss the cauliflower florets with olive oil, minced garlic, paprika, salt, and black pepper until evenly coated.
Cooking
- 3
Sear the Salmon
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned salmon fillets and cook for about 4-5 minutes on each side, or until the salmon is golden brown and cooked through. Remove from the skillet and set aside.
- 4
Char the Cauliflower
In the same skillet, add the seasoned cauliflower florets. Cook for about 8-10 minutes, stirring occasionally until the cauliflower is charred and tender. Remove from heat.
Beer Blanc Sauce
- 5
- 6
Finish the Sauce
Add the heavy cream, salt, and black pepper to the saucepan. Stir and cook for an additional 5-7 minutes until the sauce thickens slightly.
Plating
- 7
Plate the Dish
On each plate, place a portion of charred cowboy cauliflower, top with a seared salmon fillet, and drizzle with the beer blanc sauce. Garnish with shaved Manchego cheese and red chile flakes to taste.
