- Level: Intermediate
- Total: 30 min
- Active: 30 min
- 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.
