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Salmon: Set up stove top smoker (See Tip) using drained wood chips.
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When smoker is heated and producing ample smoke, season salmon with salt and pepper; coat with mustard.
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Place in smoker; cover.
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Remove from heat; let sit in smoker 15 to 20 min.
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Refrigerate salmon until ready to serve.
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Cauliflower: Toss florets with all remaining ingredients.
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Spread onto parchment-lined sheet pan (or half sheet pan for trial recipe).
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Roast in 350 degrees F-standard oven 25 to 30 min.
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or until tender and lightly caramelized.
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Beets: Line sheet pan with parchment paper; coat with non-stick cooking spray.
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Season beets with salt and pepper; spread in pan.
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Roast in 350 degrees F-standard oven 25 to 30 min.
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or until tender.
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Dijon Vinaigrette: Heat stock to simmer in saucepan; reduce by half.
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Remove from heat; add vinegar, mustard and shallots.
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Slowly add oils, whisking briskly to emulsify.
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Toss half of vinaigrette gently in bowl with beets.
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Pea Puree: Place stock, ham, shallots and mustard in small saucepan; heat to simmer.
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Strain stock.
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Place peas in blender with stock mixture; blend until smooth.
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With blender running, slowly add olive oil through feed tube at top of blender.
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Add mint; season with salt and pepper.
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Puree mixture; pour through a chinoise.
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Transfer into squirt bottle.
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Set aside.
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For each serving: Cook salmon, skin-side down, in canola oil in non-stick saute pan on medium heat.
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Turn when salmon is crisp on bottom, about 4 min.
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Continue cooking until salmon is done.
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Place about 4 beet slices in circle on center of plate; top with about 1/4 cup of cauliflower.
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30
Squirt about 3 Tbsp.
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of Pea Puree in ring around beets.
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Lay salmon on cauliflower; drizzle with about 1 Tbsp.
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remaining Dijon Vinaigrette.
