Recipe courtesy of Michel Nischan

Lemon Grilled Salmon with Caramelized Cauliflower and Herb Salad

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  • Total: 4 hr
  • Prep: 3 hr
  • Cook: 1 hr
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2/3 cup sea salt

1 cup cane sugar

2 teaspoons white pepper

2 tablespoons lemon zest

2 tablespoons Meyer lemon zest

2 salmon fillets approximately 12 to 14 ounces each


1 small head of cauliflower

2 tablespoons grapeseed oil

Salt and pepper to taste

Herb Salad:

2 tablespoons chicken glaze, recipe follows

1/4 cup lemon juice (1/2 Meyer lemon, 1/2 regular)

3 to 4 tablespoons extra virgin lemon oil

Salt and pepper to taste

1/2 cup parsley leaves

1/2 cup chervil leaves

1/3 cup chives cut in 1/2-inch pieces

1/3 cup carrot tops cut in 1/2-inch pieces

1 teaspoon regular lemon zest

2 tablespoons reserved chopped cauliflower

Chicken Glaze:

2 quarts rich chicken stock


  1. Combine the salt, sugar and pepper in a small mixing bowl. Combine both lemon zests and coat the salmon fillets with the zest. Pour a thin layer of salt/sugar mixture on a cookie sheet limed with parchment. Place the salmon fillets on the salt/sugar mix. Pour the remaining mixture over the salmon. Allow to sit refrigerated for 2-1/2 hours. Rub the cure off the salmon using dry paper towels. Do not rinse. Split the salmon fillets in half horizontally. Grill the salmon, turning once, until cooked to desired doneness.
  2. Cauliflower: Slice the cauliflower into 3/4-inch slices from the top to bottom. Chop any excess cauliflower into 1/4-inch pieces. Heat a heavy-bottomed skillet over a medium-low flame until hot. Brush the cauliflower slices on one side with grapeseed oil and place in the hot skillet oiled side down. Saute until well browned (approximately 8 minutes). Brush the exposed side of the cauliflower slices and turn over. Saute until well browned. Season with salt and pepper, remove from skillet and keep warm. Add the chopped cauliflower to the skillet and saute with the remaining oil until well browned. Set aside for herb salad.
  3. Herb Salad: Combine the salmon (chicken) glaze and lemon juice in a hand held blender cup. Slowly add the lemon oil, while blending. Season with salt and pepper. Mix the herbs, reserved cauliflower and lemon zest with 2 tablespoons of dressing. Set aside.
  4. To plate: Place equal portions of sliced cauliflower in the center of 4 warm plates. Place a grilled salmon fillet over each cauliflower slice and top with herb salad. Sauce the plate with the remaining salmon dressing. Yield: 4 servings

Chicken Glaze:

Yield: 1/4 to 1/2 cup
  1. Put chicken stock in a medium sauce pot over a medium low flame. Simmer to reduce until thick enough to lightly coat a spoon.