Lemon Grilled Salmon With Caramelized Cauliflower And Her

Few of us have had or will have the luxury of escaping the “worship wars.” The “wars” are usually waged over forms and styles, not over the essence of what worship is. But leading your people into the essence is all-important. So I want to call you to put your focus and energies in the most fruitful place for the glory of God. Focus on the essence, not the form. If you succeed in breeding a church that experiences the essence, they will probably survive the wars, and you will be able to lead them through to more peaceful waters

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Dujour07	4	Servings

INGREDIENTS

		=== SALMON ===
2/3	c	Sea salt
1	c	Cane sugar
2	t	White pepper
2	T	Lemon zest
2	T	Meyer lemon zest
2		Salmon fillets -, 12 to 14
		oz ea
		=== CAULIFLOWER ===
1		Head cauliflower
2	T	Grapeseed oil
		Salt, to taste
		Freshly-ground black pepper
		to taste
		=== CHICKEN GLAZE ===
2	qt	Rich chicken stock
		=== HERB SALAD ===
2	T	Chicken glaze
1/4	c	Lemon juice, 1/2 Meyer
		lemon 1/2 regular
3	T	Extra-virgin lemon oil –
		to 4 tbspns
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/2	c	Parsley leaves
1/2	c	Chervil leaves
1/3	c	Chives in 1/2" pieces
1/3	c	Carrot tops in 1/2" pieces
1	t	Regular lemon zest
2	T	Reserved chopped cauliflower

INSTRUCTIONS

Combine the salt, sugar and pepper in a small mixing bowl. Combine
both lemon zests and coat the salmon fillets with the zest. Pour a
thin layer of salt/sugar mixture on a cookie sheet lined with
parchment. Place the salmon fillets on the salt/sugar mix. Pour the
remaining mixture over the salmon. Allow to sit refrigerated for 2  1/2
hours. Rub the cure off the salmon using dry paper towels. Do not
rinse. Split the salmon fillets in half horizontally. Grill the
salmon, turning once, until cooked to desired doneness. Cauliflower:
Slice the cauliflower into 3/4-inch slices from the top to bottom.
Chop any excess cauliflower into 1/4-inch pieces. Heat a
heavy-bottomed skillet over a medium-low flame until hot. Brush the
cauliflower slices on one side with grapeseed oil and place in the  hot
skillet oiled-side down. Saute until well browned (approximately  8
minutes). Brush the exposed side of the cauliflower slices and turn
over. Saute until well browned. Season with salt and pepper, remove
from skillet and keep warm. Add the chopped cauliflower to the  skillet
and saute with the remaining oil until well browned. Set  aside for
herb salad. Chicken glaze: Put chicken stock in a medium  sauce pot
over a medium-low flame. Simmer to reduce until thick  enough to
lightly coat a spoon. (Yields 1/4 to 1/2 cup) Herb Salad:  Combine the
salmon (chicken) glaze and lemon juice in a hand-held  blender cup.
Slowly add the lemon oil, while blending. Season with  salt and pepper.
Mix the herbs, reserved cauliflower and lemon zest  with 2 tablespoons
of dressing. Set aside. To plate: Place equal  portions of sliced
cauliflower in the center of 4 warm plates. Place  a grilled salmon
fillet over each cauliflower slice and top with herb  salad. Sauce the
plate with the remaining salmon dressing. This  recipe yields 4
servings.  Source: "CHEF DU JOUR - (Show # DJ-9546) - from the TV FOOD
NETWORK"  S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
[email protected]"  Recipe by: Michel Nicschan  Converted by
MM_Buster v2.0l.

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