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Ingredients for 4 servings:


12 ounces wild caught salmon fillet, bones, skin and fat removed

3 tablespoons red onion, minced

1 tablespoon fresh chives, minced

1 tablespoon capers, drained

1 tablespoon olive oil

1 teaspoon sweet wine vinegar

1 teaspoon kosher salt

1/8 teaspoon freshly grated black pepper

Cauliflower salad:

12 ounces cauliflower flowerlets

1 tablespoon Dijon mustard

1 tablespoon olive oil

1 teaspoon red wine vinegar

1 tablespoon red onion, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


2 hard boil eggs

8 basil leaves


Salmon: No more than 30 minutes ahead of time, cut the salmon into 1/2 inch cubes and mix with the remaining marinade ingredients.


Cauliflower:  Bring 1 quart of water to a boil.  Trim the cauliflower into bite-size pieces.  Add 1/2 tablespoon kosher salt to the water, then the cauliflower pieces and cook until tender, about 4 - 5 minutes.  Drain the cauliflower and coarsely chop.  Mix he salad ingredients together and toss with the cauliflower.  Reserve.


Garnish:  Peel and chop the eggs.  Combine in a bowl with the basil leaves that have been rolled and cut en chiffonade.

Assembly:  Divide the cauliflower among four plates using a metal pastry ring for a precise shape if desired.  Top each salad with salmon pieces.   Scatter the egg and basil leaf mixture around the outside of each circle of salad.


Adapted from a recipe in Fast Food My Way, by Jacques Pepin