Local and organic ingredients gives this fish dish an extra flavourful punch.
Organic Salmon with Cauliflower Puree and Apple Pistachio Slaw
6 6oz fillets organic salmon
½ head cauliflower
2 cups chicken stock
3 honey crisp apples
1 cup shelled pistachios
2 cloves garlic
2 shallots
1cup white wine
1 oz cider vinegar
1 lemon
1 oz olive oil
1 nub butter
chives, dill and coriander to taste
1) To make Cauliflower Puree: Sweat garlic and shallots in butter, deglaze with white wine add cauliflower and chicken stock. Cover and simmer for 20 min, puree until smooth and season with salt and pepper.
2) To make Salmon: Season with salt and pepper, sear in two large pans with olive oil and nub of butter (do not turn until very crispy) Depending on thickness sear then heavy simmer for 3 to 4 min on each side. Golden brown is GOLDEN!
3) To make Apple Pistachio Slaw: Julienne 3 honey crisp apples add lemon juice to prevent oxidization add pistachio, chopped herbs, olive oil and cider vinegar, salt and pepper to taste.
4) To Plate: Place a dollop of puree at the top of the plate, run the back of a spoon through to stretch it out, place seared salmon on top of puree and garnish with apple slaw. Any leftover juice from slaw can be drizzle around the salmon.
Serves 6
Courtesy Randy Feltis http://www.oscarsrestaurant.ca/