Jul 14 2026
Restaurants›Max's Oyster Bar›Black Pearl Salmon Filet La Plancha Recipe

Black Pearl Salmon Filet La Plancha Recipe

Inspired by Max's Oyster Bar
Time1h
Serves2

Cauliflower 'Rice', roasted broccoli, cauliflower puree pomgranate glaze cucumber, pineapple slaw, coconut curry-lobster sauce

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Ingredients

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Salmon Filet

Cauliflower 'Rice'

Roasted Broccoli

Cauliflower Puree

Pomegranate Glaze

Cucumber Pineapple Slaw

Coconut Curry-Lobster Sauce

Method

Salmon Filet Preparation

  1. 1

    Preheat Cooking Surface

    Preheat a grill or a skillet over medium-high heat.

  2. 2

    Season Salmon

    Drizzle olive oil on both sides of the salmon filets and season with salt, black pepper, and lemon juice.

  3. 3

    Cook Salmon

    Place salmon filets skin-side down on the grill or skillet. Cook for about 4-5 minutes until browned. Flip and cook for another 3-4 minutes until the salmon is cooked through.

Cauliflower 'Rice' Preparation

  1. 4

    Prepare Cauliflower

    Remove the leaves and stem from the cauliflower and cut it into florets.

  2. 5

    Rice the Cauliflower

    Pulse the cauliflower florets in a food processor until it resembles rice.

  3. 6

    Sauté Garlic

    Heat olive oil in a pan over medium heat and add minced garlic. Cook until fragrant.

  4. 7

    Cook Cauliflower Rice

    Add riced cauliflower to the pan, season with salt and pepper, and cook for 5-7 minutes until tender.

Roasted Broccoli Preparation

  1. 8

    Preheat Oven

    Preheat the oven to 425°F (220°C).

  2. 9

    Season Broccoli

    Toss broccoli florets with olive oil, garlic powder, and salt in a bowl.

  3. 10

    Roast Broccoli

    Spread broccoli on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

Cauliflower Puree Preparation

  1. 11

    Steam Cauliflower

    Cut cauliflower into florets and steam until tender, about 10-12 minutes.

  2. 12

    Blend Puree

    Transfer steamed cauliflower to a blender, add butter, heavy cream, and salt. Blend until smooth and creamy.

Pomegranate Glaze Preparation

  1. 13

    Simmer Glaze

    In a saucepan, combine pomegranate juice and honey. Bring to a simmer over medium heat.

  2. 14

    Thicken Glaze

    Reduce heat and let the mixture simmer until it thickens, about 10-15 minutes.

Cucumber Pineapple Slaw Preparation

  1. 15

    Mix Slaw

    In a bowl, combine julienned cucumber, diced pineapple, lime juice, and salt.

  2. 16

    Rest Slaw

    Toss until all ingredients are well coated. Let it sit for 10 minutes before serving.

Coconut Curry-Lobster Sauce Preparation

  1. 17

    Combine Ingredients

    In a saucepan, combine chopped lobster meat, coconut milk, curry powder, lime juice, and salt.

  2. 18

    Heat Sauce

    Heat over medium heat until warmed through, about 5-7 minutes.

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