Salmon With Chive Oil Cauliflower And Greens Recipes

Steps:

• Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
• Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
• Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
• Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
• To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.

Steps:

• Make the chive oil by combining the chives, quarter teaspoon of salt and the peanut oil in a blender jar and whirling until the mixture is smooth. Pour into a clean jar, cover tightly and refrigerate. It keeps up to one month.
• In a saucepan of salted boiling water, blanch the cauliflower for five minutes, or until tender; then drain. In a second saucepan, blanch the greens for two minutes; drain, refresh and drain. Cover and cook the greens in one-quarter cup of lightly salted boiling water until they are almost tender, about 10 minutes (less for young leaves). Up to this point, the recipe can be prepared in advance.
• Preheat the oven to 225 degrees. Place a large skillet of boiling water on the lower oven shelf. Place the salmon pieces side by side on a metal baking sheet and set the sheet on the upper oven shelf and cook 10 minutes. Turn over and cook for one minute longer or until the fish flakes when touched with a fork. Note that the color of the salmon will not turn dull and the texture will be very juicy.
• In a large skillet, melt the butter over medium high heat, add the cauliflower and greens and saute, tossing, until hot. Season with pepper and arrange the greens and cauliflower in clumps on a large serving platter. Add four tablespoons of water to the skillet and boil quickly to combine the buttery juices and water; pour over the vegetables and drizzle the chive oil over the juices that fall onto the platter. Place the warm salmon in the center and spread a mixture of coarse sea salt and fresh snipped chives on top.