Barton's Recipes
Sockeye salmon with raisin herb salad, cauliflower puree
Download this recipeIngredients:
1/2 head of cauliflower
1 cup Greek yogurt, or labne
2 T golden raisins
1 T white wine vinegar
1 small red onion, sliced very thin into rounds
1 bunch of mint, leaves picked
1 bunch flat leaf parsley, leaves picked
1 T of olive oil
4 ea. 5 oz. fillets of Alaskan Sockeye Salmon, skin on, boneless
Directions:
1. For cauliflower purée: Cut cauliflower into even pieces, about the size of a half dollar. Put in a small saucepan and cover with cold water, and season with salt. Bring to a boil, and continue to cook until cauliflower is very soft. Strain, and reserve 1/2 cup of cooking liquid. Place warm cauliflower in blender with yogurt, purée until smooth, adding reserved cooking liquid if necessary.
2. For herb salad: Heat vinegar with 2 T water and pour over raisins. Mix well to separate all of the raisins and let sit for 10 minutes so that the raisins plump. Mix all of the herbs with the onions and raisins and any remaining liquid from the raisins. Add olive oil, and season with salt.
3. For salmon: Preheat an oven to 200 degrees. Place a small hotel pan of water on the very bottom level and fill with water. Lightly rub the salmon fillets with olive oil
and season generously with salt. Place the salmon on a sheet tray with the skin side down and place in the oven on the rack directly above the water. The fillets will take about 15 minutes to cook. Gently lift the fillets off of the skin and place on warm serving plates.
4. Spoon a bit of cauliflower purée to the side of the salmon and place a generous portion of the herb salad between the fish and the cauliflower. Evenly divide
the raisins from the bottom of the bowl and sprinkle around the plate. Serve with a salad of arugula lightly dressed with olive oil and lemon juice.
Related Seafood:
Salmon, Alaska
