King Salmon With Lemon Caper Sauce & Cauliflower Puree

Submitted by AmyZoe

"This is a great version of one my Mom makes from Emeril LaGasse. This recipe is from Alaska Gold Standard Seafood. Nothing better."

 

• Ready In: 21mins
• Ingredients: 14
• Serves: 3-4

ingredients

• 2 teaspoons olive oil
• 14 ounces wild salmon
• salt, to taste
• pepper, to taste
• 2 garlic cloves, finely chopped
• 1⁄4 cup dry white wine
• 3 tablespoons capers
• 1 lemon, sliced
• fresh parsley leaves, finely chopped

• Cauliflower Puree

• 1 small head cauliflower, cut into large florets
• 1⁄2 cup vegetable stock
• 1⁄2 cup heavy cream
• salt, to taste
• pepper, to taste

directions

1. Heat a skillet over medium-high heat and drizzle with olive oil.
2. Pat salmon dry and season with salt and pepper on both sides. Sear king salmon flesh side down 2 to 3 minutes until charred, then flip and cook on skin side for another 2 minutes. Remove salmon from the pan and set aside.
3. In the same skillet, add garlic and saute for 1 minute until lightly caramelized. Pour in white wine and lemon juice and cook for additional minute.
4. Add butter, capers, and sliced lemon to pan and season with salt and pepper and stir together. Turn off heat and add the salmon back to pan.
5. For the cauliflower puree, add cauliflower, stock, and cream to a small pot and simmer until cauliflower is very tender. Once done, strain and save liquid.
6. Add cooked cauliflower to blender or food processor and blend until very smooth. Pour in reserved liquid for a smoother consistency if needed and season with salt and pepper.
7. To serve, spoon cauliflower puree onto a plate and top with seared salmon and lemon caper sauce. Garnish with chopped parsley.