Cape d’Or Salmon Recipe

Prepare the Sun-Dried Tomato Espuma

Blend sun-dried tomatoes with a splash of water until smooth. Transfer to a saucepan and heat gently. Use an immersion blender to create foam.

Compress the Radish

Using a mandoline, thinly slice the radishes. Place them in a vacuum bag with a bit of olive oil and seal. Compress using a vacuum sealer or weight for 30 minutes.

Cook Cauliflower and Kale

Steam cauliflower florets until tender. In the last few minutes, add the kale to steam until wilted. Season with salt and pepper.

Sear the Salmon

Season salmon fillets with salt and pepper. In a pan, heat olive oil over medium-high heat. Sear the salmon skin-side down for about 4-5 minutes, then flip and cook for an additional 3-4 minutes until cooked to your liking.

Prepare the Beurre Blanc

In a saucepan, combine lemon juice and a splash of water. Bring to a simmer and reduce until thickened. Remove from heat and whisk in cold butter until emulsified.

Plate the Dish

On each plate, create a bed of the cauliflower and kale mixture. Place the seared salmon on top, garnish with compressed radish, and drizzle with lemon beurre blanc. Finish with a dollop of sun-dried tomato espuma.