Scottish Wild Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Cauliflower Puree

   Chop the cauliflower into florets and steam until tender, about 10 minutes. Transfer to a blender, add 1 tablespoon of butter, salt, and pepper, then blend until smooth. If needed, add a little water to reach desired consistency.

2. 2

   Make the Beet Jus

   Peel and chop the beetroot into small pieces. In a saucepan, cover the beets with water and simmer until soft, about 20 minutes. Drain and blend until smooth, adding lemon juice, salt, and pepper to taste. Strain the mixture to remove any solids and set aside.

3. 3

   Cook the Salmon

   Heat olive oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet, cooking for about 4-5 minutes until the skin is crispy. Flip the fillets and add remaining butter, cooking for another 2-3 minutes until the salmon is cooked through.

4. 4

   Prepare the Sorrel

   Rinse the sorrel leaves and roughly chop them. Sauté in a small pan with a drizzle of olive oil until wilted, about 2 minutes.

5. 5

   Plate the Dish

   Spread a generous amount of cauliflower puree on each plate. Place the salmon fillet on top, garnish with sautéed sorrel, and drizzle beet jus around the plate.