SALMON WITH ROASTED CAULIFLOWER AND BROWN BUTTER-LEMON VINAIGRETTE

Post Date:
24Aug, 2022

| Difficulty Level:   | Serves 2  | Prep Time: 10 min  | Cooking Time: 30 min |

This flavorsome combination is a creation of talented Chef John Moore. Scroll down to watch his video and prepare this dish side by side with him.

 
   Ingredients for Salmon:
OR
Olive Oil for Sautéing
Kosher Salt and Freshly Ground Pepper (To Taste)
Fresh Chopped Italian Parsley to Garnish
 Ingredients for Roasted Cauliflower:
1 Each Large Head of Cauliflower (Cut into Florets)
2 Tbs. Olive Oil
Kosher Salt and Freshly Ground Black Pepper (To Taste)
1/4  Cup Golden Raisins
3 Tbsp. Fresh Basil (Chopped)
Ingredients for Brown Butter - Lemon Vinaigrette:
1 Each 4 oz. Unsalted Butter
1 Tbsp. Spanish Sherry Vinegar
2 Tbsp. Fresh Lemon Juice
Kosher Salt and Freshly Ground Black Pepper (To Taste)
1 tsp. Fresh Parsley (Chopped)
1 tsp. Fresh Mint (Chopped)
 
How to prepare the Salmon:  
  1. Add yogurt and the cream cheese to a mixer bowl fitted with a whisk, and mix on medium speed until smooth, about 3 minutes.
  2. Scrape down the sides and whisk with a rubber spatula.
  3. Gradually add Bourbon while mixing on low speed until smooth.
  4. Cover and refrigerate until needed.
How to prepare the Roasted Cauliflower:  
  1. Thaw rolls covered either at room temperature for approximately 15-30 minutes. They can also be left in the refrigerator overnight and used the next day.
  2. Widely space 2 thawed rolls on each piece of greased parchment paper on a work surface.
  3. Cover with an additional piece of lightly greased parchment paper; use a rolling pin to flatten each roll into approximately 8 in diameter (without overlapping).
  4. Remove the top parchment and scrape extra filling back onto the rolls; place the bottom parchment (with rolls) onto a full-sized baking sheet.
  5. Sprinkle each flattened roll with 1/2 Tbsp coarse sugar; bake at 400°F (standard oven) for 10-14 minutes (Convection Oven 350°F 8-12 minutes) or until evenly browned and allow to cool.
How to prepare Brown Butter - Lemon Vinaigrette:  
  1. Place one Cinnamon Crisp on a serving plate; add 2 scoops of Bourbon Cream and spread in the center leaving a 1-inch border edge.
  2. Scatter 1/2 cup sliced strawberries over cream, 1/2 tsp rainbow sprinkles, and 1/2 tsp chocolate sprinkles.
  3. Garnish with one whole strawberry and serve immediately.
How to assemble your dish:  
  1. Re-warm the roasted cauliflower mixture in a pan over medium heat.
  2. Place about 6 oz. of roasted cauliflower on each of 2 warm dinner plates.
  3. Place a salmon fillet on top of the cauliflower.
  4. Spoon approximately 2 oz. of the vinaigrette on top of the salmon and around on the plate.
  5. Garnish with fresh, chopped parsley