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Salmon mason jar, cauliflower purée with caramelized onions, sauce vierge

MAINS, Salmon and tuna

Salmon steak cooked in a Mason jar on top of a smooth cauliflower and caramelized onions purée, and accompanied by a virgin sauce with fresh herbs.

Note

You can use purple cauliflower when it is in season to get very colourful Mason jars.

Ingredients

Recipe for 4 persons

For the salmon Mason jar with cauliflower purée

2 Unit(s)

Salmon steak

1 Unit(s)

Cauliflower

2 Unit(s)

Onion

100 Ml

Cream 35%

For the sauce vierge

10 Unit(s)

Cherry tomatoes

1 Unit(s)

Lemon

30 Ml

Pine nuts

1 Unit(s)

Shallot

5 Sprig(s)

Parsley

Preparation time: 45 min

General preparation

Chop the onion. Cut the cauliflower in little florets. Cut the cherry tomatoes into a fine dice. Finely chop the shallot. Finely chop the parsley. Cut the salmon fillets into two. Squeeze out the lemon juice.
For the cauliflower purée

In a saucepan, place a knob of butter and fry the onions. Let them caramelize then add the cauliflower. Add salt and pepper and stir for 3 minutes. Add water to cover and cook 20 minutes over medium heat. Drain the cauliflower and place it in the bowl of a food processor. Mix until you get a smooth texture and then, add the cream. Adjust the seasoning.
For the virgin sauce

In nonstick skillet, toast the pine nuts dry for 3 minutes to toast them lightly. Set aside in a bowl and add the diced tomatoes, shallots and parsley. Mix. Add some lemon juice and a drizzle of olive oil. Adjust the seasoning to taste.
Assembling and cooking of the Mason jars

In each Mason jars, fill with the cauliflower mash to about a quarter. Place one piece of skinless salmon and cover with a tablespoon of sauce vierge. Seal the jar. Place your jars in a pot half filled with hot water. Leave heat on low heat for 15 minutes.
To serve

Serve the salmon directly into the Mason jars. Or reverse the jars into bowls and serve with remaining sauce vierge.