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1
Make the chive oil by combining the chives, quarter teaspoon of salt and the peanut oil in a blender jar and whirling until the mixture is smooth.
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2
Pour into a clean jar, cover tightly and refrigerate.
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3
It keeps up to one month.
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4
In a saucepan of salted boiling water, blanch the cauliflower for five minutes, or until tender; then drain.
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5
In a second saucepan, blanch the greens for two minutes; drain, refresh and drain.
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6
Cover and cook the greens in one-quarter cup of lightly salted boiling water until they are almost tender, about 10 minutes (less for young leaves).
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7
Up to this point, the recipe can be prepared in advance.
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8
Preheat the oven to 225 degrees.
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9
Place a large skillet of boiling water on the lower oven shelf.
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10
Place the salmon pieces side by side on a metal baking sheet and set the sheet on the upper oven shelf and cook 10 minutes.
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11
Turn over and cook for one minute longer or until the fish flakes when touched with a fork.
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12
Note that the color of the salmon will not turn dull and the texture will be very juicy.
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13
In a large skillet, melt the butter over medium high heat, add the cauliflower and greens and saute, tossing, until hot.
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14
Season with pepper and arrange the greens and cauliflower in clumps on a large serving platter.
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15
Add four tablespoons of water to the skillet and boil quickly to combine the buttery juices and water; pour over the vegetables and drizzle the chive oil over the juices that fall onto the platter.
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16
Place the warm salmon in the center and spread a mixture of coarse sea salt and fresh snipped chives on top.
