Pan-Fried Norwegian Gravlax with Cauliflower

Name: Pan-Fried Norwegian Gravlax with Cauliflower
Prep time: 45 min
Cook time: 15 min
Yield: 2
Ingredients: 8 oz Norwegian salmon fillet, skinned and deboned; 1 tsp salt; 1 tsp sugar; 1 sprig dill, fresh; 1 tsp orange zest; 1 tsp lemon zest; 0.25 head cauliflower; 0.5 cup heavy cream; 1 oz goat cheese, at room temperature; 20 oz oyster mushrooms; 1 tsp lemon juice; 1 tbsp chives, fresh; salt to taste

Norwegian Salmon stars in this rich and decadent recipe balanced by citrus notes.

Cooking time50-60 min

Difficulty levelMedium

Rating4/5

Servings

Ingredients

Preparation

Chop dill and tarragon.
Combine salt, sugar, dill, tarragon and zests.
Season Norwegian salmon with the above, cover and refrigerate overnight.
Pan-fry seasoned salmon on skin side until light brown and crispy, cooked halfway through. Set aside.
Blanch three-quarters of the cauliflower. Pat dry and mix in a blender with heavy cream and goat cheese until smooth. Season to taste.
Divide remaining cauliflower into florets and pan sear with oyster mushrooms. Finish with lemon juice, chives and season to taste.