Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Cauliflower Cream

   Chop the cauliflower into florets and steam until tender, about 10-12 minutes. Transfer to a blender, add a pinch of salt, and blend until smooth. If needed, add a little water to reach your desired consistency.

2. 2

   Grill the Cauliflower

   Slice the remaining cauliflower into thick steaks. Brush both sides with olive oil, season with salt and pepper, and grill on medium heat for about 4-5 minutes per side until charred and tender.

3. 3

   Prepare the Shaved Brussels Sprouts

   Trim the ends of the Brussels sprouts and shave them thinly using a mandoline or knife. Sauté in a little olive oil with minced garlic over medium heat for 3-4 minutes until just softened. Season with salt and pepper.

4. 4

   Cook the Salmon

   Heat a skillet over medium-high heat and add a tablespoon of olive oil. Season the salmon fillets with salt and pepper. Cook the salmon skin-side down for about 4-5 minutes, then carefully flip and cook for another 3-4 minutes until cooked to your liking.

5. 5

   Make the Herbed Brown Butter

   In a small saucepan, melt the butter over medium heat. Once melted, add the fresh thyme and cook until the butter turns golden brown and has a nutty aroma, about 5 minutes. Remove from heat.

6. 6

   Plate the Dish

   On each plate, spread a layer of cauliflower cream, place the grilled cauliflower on top, and then add the salmon fillet. Scatter the sautéed Brussels sprouts around the plate and drizzle with the herbed brown butter.