Cooking Instructions
1.
Place
Golden Raisins (2 tbsp)
in a small bowl and cover with warm water to reconstitute for five minutes. Drain raisins and place in a large bowl.
2.
Quarter
Red Grapes (1 cup)
and add to large bowl.
3.
Separate
Cauliflower Florets (3 cups)
by using your hands or knife into small pieces and set aside.
4.
Dice
Celery (1 stalk)
into half inch sliced pieces and hold.
5.
Slice
Purple Potatoes (1 1/2 cups)
into quarter inch thick slices across to create coins and hold.
6.
Wipe small bowl used for raisins and juice
Lemon (1)
into small bowl, remove seeds, and hold.
7.
In a large saute pan, heat
Olive Oil (2 tbsp)
over medium high heat. Once oil is hot, add cauliflower florets with
Salt (1/2 tsp)
and
Ground Black Pepper (1/4 tsp)
. Cook for approximately seven minutes, until cauliflower is golden brown.
8.
Spread cauliflower florets out onto a foil lined sheet pan to cool.
9.
Chop twelve
Fresh Chives (12 stalks)
and hold for garnish.
10.
Dice
Bacon (3 pieces)
into quarter inch small pieces.
11.
In the same large saute pan over medium heat, add
Olive Oil (1 tbsp)
. Add bacon and celery and cook for four minutes until bacon is crisp and celery is softened.
12.
Remove bacon and celery from pan and spread out onto the same sheet pan to cool.
13.
In the same saute pan, heat olive oil over medium heat. Add potatoes in a single layer and cook, stirring frequently, being careful not to damage potatoes. Cook for nine minutes or until golden brown and thoroughly cooked. Remove potatoes from pan.
14.
Pat dry
Salmon Fillets (2)
with paper towels. Slice each fillet in half across to create four equal pieces. Season with
Salt (1/2 tsp)
on both sides.
15.
Cook salmon for three minutes on one side only, and then add
Unsalted Butter (2 tbsp)
to pan.
16.
Flip fish gently and pour in lemon juice. Using a spoon, baste fish continuously with lemon juice and butter mixture and cook for three more minutes until center is opaque and cooked through. Remove pan from heat until plating.
17.
Place the cauliflower, celery, bacon, and potatoes in a large bowl with raisins and grapes. Add
Capers (1 tbsp)
and half of the chopped chives. Season with
Salt (1/2 tsp)
,
Ground Black Pepper (1/4 tsp)
and
Olive Oil (1 tbsp)
. Toss gently.
18.
In a medium bowl, toss
Arugula (2 3/4 cups)
with
Olive Oil (1 tbsp)
and the
Balsamic Vinegar (1 tbsp)
.
19.
Arrange roasted cauliflower mixture and purple potatoes on two plates. In the center of each plate, offset two salmon pieces and top half of the fillets with chives.
20.
Garnish salmon with arugula and serve.
