Seared Salmon with Cauliflower-Fennel Cream and Tomato-Ginger Broth
Cauliflower Fennel Cream:
1 head cauliflower, cut into chunks
1 bulb fennel, cut into chunks
2 -3 cloves garlic
Salt, as needed
3-4 sprigs fresh thyme (leaves only)
3-4 tablespoons olive oil
Combine cauliflower, fennel, and garlic in a pot, then add water until vegetables are about halfway submerged. Sprinkle with a generous amount of salt. Bring to a boil, then reduce heat and simmer until vegetables are fork tender, about 30 minutes or less.
Drain vegetables and squeeze out excess water. Transfer to Vitamix or food processor, along with thyme and a pinch of salt. Blend vegetables while slowly drizzling in olive oil until consistency is very creamy, about 6-8 minutes.
Tomato-Ginger Broth:
2 cups chopped cherry tomatoes
4 cloves garlic, sliced
2-3 knobs of fresh grated ginger
2-3 stalks lemongrass (optional)
2 tablespoon Tuscanini tomato paste
2 cups good quality vegetable stock
Salt, to taste
Black pepper, to taste
Sauté cherry tomatoes in a deep skillet for 5 minutes. Add sliced garlic, ginger, and lemongrass and sauté for another 2-3 minutes. Add tomato paste and stir to combine, then add vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes. Season with salt and pepper to taste. Remove lemongrass.
Salmon:
2 skin-on Scottish salmon filets
Salt, to taste
1 tablespoon olive oil
Sprinkle salmon skin with salt and let it sit for 4-5 minutes. Pat with paper towel to remove excess moisture.
Heat olive oil in a non-stick pan or cast iron skillet. Once hot, sear salmon for 6-8 minutes, skin side down, pressing down with a spatula to achieve an even sear. Flip and cook a few minutes more, until cooked through.
To Serve:
Place cream inside a bowl, then plate salmon over cream. Pour broth slowly around the cream. Finish with thin slices of radish, micro cilantro and Maldon salt. Add a sprinkle of chopped pistachios and a lemon or lime wedge, if desired.
Tip: If cooking for a crowd, roast salmon in the oven instead. Place salmon fillets on a baking sheet, sprinkle with a generous amount of salt and pepper and granulated garlic powder, and cook at 400°F for 15 minutes until medium.