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Oven Dill Crusted Salmon with Yellow Cauliflower Puree and Cucumber Meyer Lemon Sauce

Oven Dill Crusted Salmon with Yellow Cauliflower Puree and Cucumber Meyer Lemon Sauce

Chef Wayne Elias is whipping up a delicious seafood dish that makes four servings.
Ingredients for 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
Ingredients for 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
Ingredients for 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 for Salmon

1. 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
2. Heat up a medium to a large sautéed pan, add the olive oil and turn the flame to high heat
3. When it’s very hot, add your salmon carefully, placing it in the pan away from you
4. Cook salmon for about 2 minutes
5. Then turn salmon and transfer to an oven at 350 degrees for about 5 to 7 minutes to finish cooking
6. Remove the salmon from the oven and start to plate
7. Put one spoon of cauliflower puree on the middle of the plate and run it to the edge
8. With the spoon, put salmon on the middle of the cauliflower, top with the cucumber yogurt sauce and garnish with lemon zest

Directions for Puree

1. Clean the cauliflower and put it in small sauce pan with the milk
2. Cook at medium heat for about 8 minutes. After boiling it should be very tender
3. Drain all the milk and purée it with salt, white pepper and the onion powder until very smooth and set aside

Directions for Sauce

1. Mix them all together and taste and reserve

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