Your Life A to Z Recipe: Monday, May 26th, 2014: Pan Seared Salmon with Cauliflower Steak and Olive Pistou

Posted: Updated:

Cauliflower Steaks with Olive Pistou and Pan Seared Salmon

Yield: Two 1½-inch steaks

Cook Time: 1 hour


1 head cauliflower, leaves and root end trimmed
4 cups vegetable broth
1 cup dry white wine
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
Juice of 1 lemon
4 garlic cloves, peeled and smashed
1 bay leaf
2 tablespoons kosher salt
1 filet of fresh, salmon

Olive Pistou
¼ cup extra-virgin olive oil
Juice of 1 lemon
2 oranges--peeled, segmented and coarsely chopped
¼ cup green olives (such as Manzanilla or Picholine), pitted and coarsely
2 tablespoons golden raisins
1 garlic clove, finely chopped
1 tablespoon coarsely chopped flat-leaf parsley
Salt and freshly ground black pepper


1. Preheat the oven to 350°. Set the cauliflower on a cutting board and slice in
half vertically. Cut off any florets that do not connect to the cauliflower's core,
creating two "steaks" that are 1½ to 2 inches thick.
2. In a 9-by-11-inch baking dish, stir together the vegetable broth, wine, ¼ cup
olive oil, the lemon juice, garlic, bay leaf and salt. Add the cauliflower steaks
and tightly wrap the pan in foil. Roast until the cauliflower is fork-tender, about
45 minutes.
3. While the cauliflower is roasting, make the olive pistou: In a medium bowl,
stir together the olive oil, lemon juice, oranges, olives, raisins, garlic, parsley,
and salt and pepper to taste.
4. Remove the cauliflower from the oven and carefully unfold the aluminum
foil to vent some steam. Then remove the foil completely and use a spatula to
transfer the cauliflower steaks from the liquid in the pan to a paper-towel-lined
plate. Blot the top of the cauliflower dry and set aside.
5. Set a cast-iron skillet over medium heat until hot, about 2 minutes. Add the
remaining 2 tablespoons olive oil and once the oil shimmers, add the
cauliflower steaks. Cook until golden-brown on both sides, about 6 minutes per
side. Serve warm by itself or with a pan seared salmon filet (recipe below) and
olive pistou. Calories per Serving: 662; Sodium: 1318mg; Total Carbohydrate:
57g; Fiber: 13g; Fat: 47g

For the Pan Seared Salmon:

1 teaspoon olive oil

Four 6-ounce skinless center-cut pieces of salmon fillet,about 1 1/4 inches thick

Scant 3/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1. Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, after about 3 minutes, add the oil. Tilt the pan to coat the bottom evenly and heat unti the oil is almost smoking, about 30 seconds. Season the salmon with the salt and pepper and add to the skillet, skinned side up. Cook until golden brown on the bottom, about 4 minutes. Turn the salmon, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.