Cedar Smoked Salmon with Lemon Caper Butter and Charred Cauliflower Purée
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
1
Prep Time:
10 min
Cook Time:
40 min
We bet you've never made cedar plank salmon like this before. This salmon is perfectly cook, so tender and so tasty, smoked down below in the Alchemy smoker and then seared up top on the plancha with a butter, caper, lemon and dill sauce. The cedar plank salmon is paired with a charred cauliflower purée. The cauliflower is hung over the fire to cook and get a beautiful char, then blended with cream, garlic and lemon juice. Serve this up for a special occasion or make it any time you're feeling in the mood for the best salmon recipe ever.
By:Chef Matt Basile
Ingredients
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1 8-10oz salmon filet
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½ tsp salt
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½ tsp pepper
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1 tbsp canola oil
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½ cup butter
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2 tbsp capers
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1 lemon + zest
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½ - ¾ cup fresh dill
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1 tbsp chive
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1 head cauliflower
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½ cup heavy cream
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1 clove garlic
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Juice from 1 lemon
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Salt
Cauliflower purée:
Instructions
Soak your cedar plank in water for at least an hour.
Set smoker to 350F.
Score the skin of the salmon. Make cuts in the flesh of the fish, the length of the salmon filet, about ½ inch apart, but not cutting through the fish fully. Season both sides with canola oil, salt and pepper. Place on the cedar plank, skin side up. Place the salmon into the smoker and allow to cook, about 25-30 minutes.
Wrap string or wire around the stem of the head of cauliflower to be able to keep it suspended over the fire. Attach to a hook and hang from the Alchemy rotisserie attachment. Allow to cook over the fire, about 30-40 minutes.
Meanwhile, add butter to a cast iron pan to melt. Finely chop the capers and dill and add to the butter. Add the zest and juice from one lemon to the butter and mix.
Once the salmon is cooked, remove from the smoker and place on the plancha to sear. Spoon on the lemon caper butter onto the fish, flip and spoon on more butter. Remove from the grill.
Carefully remove the cauliflower from the rotisserie frame and place on a cutting board, cut off the flesh, reserving a couple of the charred tops of the florets for garnish. Add the cauliflower to a Vitamix or high speed blender, add a clove of garlic, juice from one lemon, salt and heavy cream, blend until smooth.
To plate, place the cauliflower puree down in your bowl, place the salmon on top and spoon on more of the lemon caper butter. Add the reserved cauliflower florets for garnish and top with the chives.