Atlantic Salmon Recipe

Bloom saffron

Place saffron threads in a small heatproof bowl. Pour the hot water over the saffron, stir, and let steep for 5–10 minutes until deeply colored and aromatic. Set aside.

Preheat oven to 220°C (425°F). Toss cauliflower florets with 2 tbs olive oil, minced garlic, smoked paprika, 1/2 tsp kosher salt and 1/2 tsp black pepper in a large bowl until evenly coated.

Spread florets in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces for browning. Roast in preheated oven for 20–25 minutes, stirring once halfway through, until edges are golden and fork-tender. Remove from oven and keep warm.

Heat 1 tbs olive oil in a wide sauté pan over medium heat. Add sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add baby spinach in batches, tossing until wilted, about 2–3 minutes total. Season with 1/2 tsp salt and optional lemon zest. Remove to a bowl and cover to keep warm.

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp kosher salt and 1 tsp black pepper.

Heat a large heavy skillet (cast-iron recommended) over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs unsalted butter.

Place salmon fillets skin-side down in the pan, pressing gently for 10 seconds to prevent curling. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Flip fillets carefully and sear the flesh side for 1–2 minutes until just cooked through (internal temp 52–54°C / 125–130°F for medium). Baste with pan butter once after flipping. Remove salmon to a plate and tent loosely with foil to rest 3–4 minutes.

In the same skillet used for salmon, wipe out excess oil leaving the browned bits. Reduce heat to medium and add 2 tbs unsalted butter. When butter melts, add minced shallot and 1 tsp minced garlic; sauté 1–2 minutes until translucent and aromatic.

Add the dry white wine to deglaze the pan, scraping browned bits with a wooden spoon. Simmer until wine is reduced by about half, about 2–3 minutes.

Stir in 1/2 cup stock and the rinsed capers. Add 1 tbs saffron infusion and bring to a gentle simmer for 2 minutes to meld flavors.

If using, stir in 2 tbs heavy cream to round the sauce. Whisk in lemon juice, season with 1/4 tsp salt and 1/4 tsp pepper. Simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning.

Return the salmon to the pan (or spoon sauce over plated fillets) for 30 seconds to rewarm and coat lightly with sauce.

Divide the sautéed spinach among 4 plates. Place a roasted cauliflower portion alongside each bed of spinach.

Set a salmon fillet on top of the spinach. Spoon the caper saffron white wine sauce over the salmon and a little around the plate.

Garnish with chopped parsley and a lemon wedge. Serve immediately.