1 pound salted butter
In a medium mixing bowl, make an ice bath reaching half way up the bowl. Find another small mixing bowl that will fit and rest in the ice bath. Place the butter in a small sauce pot over medium heat and bring to a boil. After the butter reaches a boil, turn the heat to high and stir vigorously with a wire whisk. Continue this process until the butter begins to turn a slight golden brown and has a nutty aroma. Remove the butter from heat and pour it into the smaller mixing bowl. Place the bowl into the ice bath and allow to completely cool. At this point, the caramelized milk solids should settle to the bottom of the bowl and the liquid butter should remain at the top. Leaving about 1/4 cup in the bowl, pour the liquid butter into a container and reserve for a later use. You should be left with what looks like brown wet sand. This is the gold! Scrape the bowl into a separate container and reserve at room temperature for assembly.
Brown Butter Cauliflower
2 cups cauliflower, cut into small pieces
2 cups half and half
1 cup heavy cream
2 teaspoons sea salt
2 teaspoons lemon juice
1 tablespoon Brown Butter (see recipe)
Place the cut cauliflower into a sauce pot and add the half and half and heavy cream. Bring the mixture to a boil over medium heat and reduce the heat to a simmer. Cook the cauliflower until soft and remove from heat. Place the mixture into a high speed blender and purée until smooth. Season with salt and lemon juice to taste. Place the mixture into a bowl and fold in the Brown Butter. Reserve warm for assembly.
Sautéed Spring Onions
2 tablespoons salted butter
2 spring onions, stalks cut into 3-inch pieces and bulbs cut in half
1 teaspoon sea salt
Cut each spring onion stalk into 3-inch pieces and each spring onion bulb in half. In a nonstick frying pan, melt the butter and sauté the spring onions for 3 minutes, being careful not to get any color on the onions. Season with salt to taste and reserve warm for assembly.
Grilled Salmon Filets
4 salmon filets, about 4 to 5 ounces each
1 teaspoon sea salt
2 tablespoons canola oil, for seasoning the grill
Preheat the outdoor grill to 325 degrees. Season each piece of salmon on all sides with salt. With an old kitchen towel, wipe the grill grates with the canola oil to prevent the fish from sticking. Lay the fish service side down at a 45 degree angle against the grill rack. Cook for 2 to 3 minutes and turn the fish 45 degrees. Cook for another 2 to 3 minutes and turn the fish over. Cook for 2 to 3 minutes and turn 45 degrees once more. Cook for 2 to 3 minutes or until a medium rare-medium doneness is reached. Reserve warm until assembly.
1/4 cup Brown Butter (see recipe)
1 cup Brown Butter Cauliflower (see recipe)
2 Sautéed Spring Onions (see recipe)
4 Grilled Salmon Filets (see recipe)
Using a 2-inch pastry brush, “paint” a 2-inch wide strip of Brown Butter completely from edge to edge across large dinner plates. Place a small amount (about 1/4 cup per serving) of Brown Butter Cauliflower in the center of each plate, spreading it into a thick circle of purée. Place the Sautéed Spring Onions in a tight pile in the center of the purée. Place a Grilled Salmon Filet on top of the onions and serve. Serves 4.