Grilled Salmon with Herbal Cauliflower Glaze
By Culinary Director Chef Avtar Singh Rana | Fine-Dining Recipe
A beautifully seared salmon fillet served with broccoli, cauliflower, glazed garden carrots, silky herb-infused cauliflower purée, and a delicate herbal glaze. This dish balances rich salmon, fresh vegetables, and bright citrus notes.
Ingredients
1. Grilled salmon
2 salmon fillets, 6–7 oz (170–200 g) each
1 tbsp olive oil
1 tsp lemon juice
1 tsp chopped fresh dill
Salt and freshly cracked black pepper
1 tsp butter
2. Vegetables
1 cup broccoli florets
1 cup cauliflower florets
6 baby carrots
1 tbsp butter
Salt and black pepper
½ tsp honey
3. Herbal cauliflower glaze / purée
2 cups cauliflower florets
¼ cup heavy cream
1 tbsp butter
½ tsp minced garlic
1 tsp fresh thyme
1 tsp chopped parsley
1–2 tsp lemon juice
Salt and white pepper
A little vegetable stock, as needed
Method
Step 1 — Season the salmon
Pat the fillets dry. Season with salt, pepper, olive oil, lemon juice, and dill. Rest for 10 minutes.
Step 2 — Grill or sear
Heat a skillet or grill to medium-high. Cook skin-side down for 4–6 minutes, then turn and cook another 2–4 minutes, depending on thickness. Add butter near the end. For food safety, cook to 145°F (63°C) internally.
Step 3 — Prepare the vegetables
Blanch broccoli and cauliflower in salted boiling water until tender-crisp. Sauté carrots in butter with honey, a splash of water, salt, and pepper until glossy and tender.
Step 4 — Make the herbal cauliflower purée
Simmer cauliflower until completely tender. Drain well and blend with cream, butter, garlic, thyme, parsley, lemon juice, and seasoning. Add stock gradually until silky and smooth.
Step 5 — Finish the herbal glaze
For a pourable glaze, loosen a portion of the purée with warm vegetable stock. Whisk in a little butter, chopped herbs, and lemon juice. Adjust the consistency to coat the back of a spoon.
Fine-dining plating
Swipe the cauliflower purée across a warm white plate.
Position the grilled salmon at a slight angle, with the seared surface facing up.
Arrange broccoli florets, cauliflower, and glazed baby carrots alongside.
Add small dots or a delicate drizzle of herbal glaze.
Garnish with dill fronds, microgreens, and a charred lemon wedge.
Chef Avtar’s signature touch: Finish with lemon-herb butter and freshly chopped dill just before service. Keep the glaze delicate so it enhances, rather than overwhelms, the natural flavor of the salmon.
Yield: 2 portions
Preparation: 20 minutes
Cooking: 20–25 minutes
Style: Contemporary international fine dining.
