-
1
Combine the salt, sugar and pepper in a small mixing bowl.
-
2
Combine both lemon zests and coat the salmon fillets with the zest.
-
3
Pour a thin layer of salt/sugar mixture on a cookie sheet limed with parchment.
-
4
Place the salmon fillets on the salt/sugar mix.
-
5
Pour the remaining mixture over the salmon.
-
6
Allow to sit refrigerated for 2-1/2 hours.
-
7
Rub the cure off the salmon using dry paper towels.
-
8
Do not rinse.
-
9
Split the salmon fillets in half horizontally.
-
10
Grill the salmon, turning once, until cooked to desired doneness
-
11
Slice the cauliflower into 3/4-inch slices from the top to bottom.
-
12
Chop any excess cauliflower into 1/4-inch pieces.
-
13
Heat a heavy-bottomed skillet over a medium-low flame until hot.
-
14
Brush the cauliflower slices on one side with grapeseed oil and place in the hot skillet oiled side down.
-
15
Saute until well browned (approximately 8 minutes).
-
16
Brush the exposed side of the cauliflower slices and turn over.
-
17
Saute until well browned.
-
18
Season with salt and pepper, remove from skillet and keep warm.
-
19
Add the chopped cauliflower to the skillet and saute with the remaining oil until well browned.
-
20
Set aside for herb salad
-
21
Combine the salmon (chicken) glaze and lemon juice in a hand held blender cup.
-
22
Slowly add the lemon oil, while blending.
-
23
Season with salt and pepper.
-
24
Mix the herbs, reserved cauliflower and lemon zest with 2 tablespoons of dressing.
-
25
Set aside.
-
26
To plate: Place equal portions of sliced cauliflower in the center of 4 warm plates.
-
27
Place a grilled salmon fillet over each cauliflower slice and top with herb salad.
-
28
Sauce the plate with the remaining salmon dressing.
-
29
CHICKEN GLAZE: 2 quarts rich chicken stock
-
30
Put chicken stock in a medium sauce pot over a medium low flame.
-
31
Simmer to reduce until thick enough to lightly coat a spoon.
