How to prepare Salmon with Roasted Cauliflower
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.
Difficulty Level:
![]()
![]()
![]()
Serves 2
Ingredients for Salmon:
2 ORA King Salmon fillets (skinless)
OR
2 Atlantic Salmon fillets
Olive Oil for sautéing
Kosher salt & freshly ground black pepper to taste
Fresh chopped Italian parsley to garnishIngredients for Roasted Cauliflower:
1 each Large Head of Cauliflower (cut into florets)
2 Tbs. Olive Oil
Kosher Salt & Freshly Ground Black Pepper to taste
1/4 cup Golden Raisins
3Tbsp 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 & Freshly Ground Black Pepper to taste
1 tsp Fresh Parsley (chopped)
1 tsp Fresh Mint (chopped)How to prepare Salmon
- Season each salmon fillet with salt and pepper.
- Heat a sauté pan over high heat.
- Add 1 Tbsp. of olive oil to the pan.
- Place each piece of salmon into the pan, fat side first. The pan must be very hot, or the salmon will stick to the pan and not sear properly.
- Sear the salmon for 3-4 minutes on each side to achieve medium doneness.
- Remove the salmon from the pan, and place on a plate to rest.
How to prepare Roasted Cauliflower
- Heat a large skillet over medium heat and add the olive oil.
- Add the cauliflower to the pan, season with salt and pepper, and brown the cauliflower in the oil until tender, about 15 minutes.
- Add the golden raisins and heat for 20-30 seconds.
- Remove the pan from the heat and add the basil right before serving.
How to prepare Brown Butter - Lemon Vinaigrette
- Place butter in a heavy bottomed sauce pan over medium heat.
- Slowly melt the butter. As the butter melts the milk solids in the butter will settle to the bottom of the pan and begin to brown.
- When the solids have turned a light golden brown, pour the browned butter into a mixing bowl.
- Add the sherry vinegar, lemon juice, salt and pepper, and whisk to combine.
- Add the fresh chopped parsley and mint, and mix to combine. Keep at room temperature for service.
How to assemble your dish
- Re-warm the roasted cauliflower mixture in a pan over medium heat.
- Place about 6 oz. of roasted cauliflower on each of 2 warm dinner plates.
- Place a salmon fillet on top of the cauliflower.
- Spoon approximately 2 oz. of the vinaigrette on top of the salmon and around on the plate.
- Garnish with fresh, chopped parsley