Baked Salmon Royale Recipe
Baked Salmon
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 1 pound cauliflower, cored and cut into small florets
- 1 cup heavy cream
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground white pepper
- 1 tablespoon white truffle oil
- 1 tablespoon olive oil
- 1/2 small onion
- 2 cloves garlic
- 1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips
- 1/2 cup dry white wine (such as Chardonnay)
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons freshly ground white pepper
- 1 cup panko (Japanese bread crumbs)
- 1/3 pound smoked salmon, very finely chopped
- 1/3 cup prepared horseradish
- 1/3 cup plus 2 teaspoons olive oil, divided
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground white pepper
- 4 (6-ounce) filets salmon
- 1/2 pound (2 sticks) unsalted butter, divided
- 1 shallot, finely diced
- 1 celery stalk, sliced
- 1/2 leek, cleaned and sliced
- 1/2 cup dry white wine (such as Chardonnay)
- 1/2 cup fish stock
- 1/2 cup heavy cream
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons freshly ground white pepper
- Freshly chopped chives, optional
Truffled Cauliflower Puree
Sauteed Swiss Chard
Baked Salmon
Beurre Blanc
Instructions
- Heat butter in a large stockpot over medium heat.
- Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper.
- Stir to combine.
- Cover pot and bring mixture to a boil.
- Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes.
- Add salt and white pepper; stir in truffle oil.
- Transfer mixture to a blender.
- Blend until smooth and creamy.
- Heat oil in a large skillet.
- Add onion and garlic, and sauté until fragrant.
- Add the Swiss chard and sauté until slightly wilted, about 4 minutes.
- Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes
- Preheat oven to 280 degrees F.
- Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl.
- Stir until breadcrumbs absorb oil and mixture is combined.
- Heat remaining 2 teaspoons oil in a large skillet over medium-high heat.
- Sear salmon on both sides, about 2 minutes per side.
- Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets.
- Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.
- Cut butter into tablespoons.
- Reserve 2 tablespoons; set remaining butter aside.
- Heat the reserved 2 tablespoons butter over medium heat.
- Sauté the shallot, celery and leek for 2 minutes.
- Add the wine and fish stock.
- Simmer until reduced by 2/3, about 10 minutes.
- Add heavy cream and simmer until mixture is reduced by 1/3.
- Turn heat to low.
- Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one.
- Season with salt and white pepper.
- Strain mixture through a fine-mesh sieve into a bowl.
- Keep warm until ready to serve.
- Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard.
- Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc.
- Garnish with fresh chives, if desired.
Truffled Cauliflower Puree
Sauteed Swiss Chard
Baked Salmon
Beurre Blanc
Serving Instructions