Oven Dill Crusted Salmon with Yellow Cauliflower Puree and Cucumber Meyer Lemon Sauce
Course:
Main Dish, Dinner
Cuisine:
American
INGREDIENTS:
Salmon
- 4 salmon filet -- about 5-6 oz each
- 1 bunch of fresh dill
- 1 Tbsp. olive oil
- Salt and white pepper to taste for salmon
- We will use only 1/2 of the dill to crust the salmon
Yellow Cauliflower Puree
- 1 yellow cauliflower
- 1 1/2 cups of milk
- Salt to taste
- 1 pinch of white pepper
- 1 pinch of onion powder
Persian Cucumber Meyer Lemon Yogurt Sauce
- 1 cup of plain yogurt
- 1 Persian cucumber
- 1 Meyer lemon juice
- 1 Meyer lemon zest
- Salt to taste
DIRECTIONS:
Salmon:
- On a dried paper towel place your salmon and sprinkle with salt and white pepper. Cover at least one half of the salmon with fresh dill slightly chopped
- Heat up a medium to a large sautéed pan, add the olive oil and turn the flame to high heat
- When it’s very hot, add your salmon carefully, placing it in the pan away from you
- Cook salmon for about 2 minutes
- Then turn salmon and transfer to an oven at 350 degrees for about 5 to 7 minutes to finish cooking
- Remove the salmon from the oven and start to plate
- Put one spoon of cauliflower puree on the middle of the plate and run it to the edge
- With the spoon, put salmon on the middle of the cauliflower, top with the cucumber yogurt sauce and garnish with lemon zest
Puree:
- Clean the cauliflower and put it in small sauce pan with the milk
- Cook at medium heat for about 8 minutes. After boiling it should be very tender
- Drain all the milk and purée it with salt, white pepper and the onion powder until very smooth and set aside
Sauce:
- Mix them all together and taste and reserve