Pan-Seared Salmon
Serves 4
What to Pair With
I recently taught a class to showcase fresh flavors for spring. Pan seared salmon with a pureéd cauliflower were the main highlights, paired with a basil pesto, roasted carrots and fried leeks.
The cauliflower was the star of the show. It was made to the consistency of mashed potatoes, showing a new way to use vegetables and make a healthy, flavorful side dish.
Ingredients
Salmon Filets
Cauliflower Puree
2 tablespoons unsalted butter
1 large yellow onion, roughly chopped
4 medium cloves garlic, peeled and crushed
1 head cauliflower, trimmed and cut into florets
2 cups heavy cream or chicken stock (or a combination of the two)
1 sprig thyme
Butter
Salt
Pesto
4 cups basil
2 garlic cloves
1/2 cup pine nuts (toasted)
1/2 cup olive oil
1 cup Parmesan cheese, grated
2 tsp Salt
1 tsp Pepper
Preparation
Pan-Seared Salmon
Pat dry salmon fillets and season with salt and pepper.
Heat a cast iron or stainless steel pan over medium heat.
Test the pan with a splash of water. The water should instantly evaporate when ready.
Add 2 tsp oil.
Add the salmon flesh side down and cook for 3-5 min.
When the salmon can slide in the pan, flip it. If it sticks, cook a little longer until released.
On the second side cook another 3 min to finish or to your preference.
Cauliflower Puree
In a large saucepan, melt butter over medium-high heat.
Add onion and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
Add cauliflower, garlic, cream and/or stock, and thyme.
Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes.
Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes.
Discard thyme sprig.
Using a slotted spoon, put cauliflower in a food processor and blend cauliflower to form a smooth purée.
Use the cooking liquid to adjust the consistency of the puree.
Add butter if desired and season with salt.
Pesto:
Roughly chop the basil, garlic and walnuts and place in a food processor.
With the machine running, drizzle in the olive oil and process until smooth and creamy.
Scoop mixture into a bowl, stir in cheese and season with salt and pepper.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!