Name: Salmon Capriccio
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 serving
Ingredients: 1/2 cup cauliflower florets; 1/4 cup sliced potatoes; Grapeseed oil; Salt and pepper; One 6-ounce salmon fillet; 2 tablespoons unsalted butter; 1 ounce white wine; 3 strands saffron; 1 teaspoon capers; 1 tablespoon chopped fresh parsley; 2 ounces chicken stock; Juice of 1 lemon

Directions

Preheat the oven to 450 degrees F.
Toss the cauliflower and potatoes with 1 tablespoon grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside.
Pat the salmon fillet dry with a paper towel to remove moisture and prevent sticking to the pan. Sprinkle with salt and pepper.
Heat 1 tablespoon grapeseed oil in a saute pan over medium-high heat. Add the fillet and sear for 2 minutes. Flip, add 1 tablespoon of the butter and then remove from the heat. Baste the salmon with the melted butter. Set aside.
Heat 1 tablespoon grapeseed oil in a second pan over medium-high heat. Add the roasted cauliflower and potatoes; saute for 2 minutes. Deglaze with the white wine, then add the saffron, capers, parsley, chicken stock, lemon juice and the remaining 1 tablespoon butter. Reduce down for 1 minute to make the sauce.
Lay the cauliflower and potatoes on the plate, top with the salmon and the sauce.

Salmon Capriccio

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