Cedar Smoked Salmon with Charred Cauliflower Purée
I will admit that salmon is not my favourite fish to cook. I will also admit that I surprised even myself with this cedar smoked salmon with lemon caper butter – it was so tasty, so perfectly cooked and tender, with a hit of smoke. I would definitely make it again and hope you'll make it, too.
It’s an easy salmon recipe that doesn’t take too much prep, the only thing you have to factor in, is soaking your cedar plank before it goes into the smoker. I would say to submerge the cedar plank in water for about an hour and then it should be safe to use in the smoker.
The salmon is cooked in the smoker and once it's done, it goes onto the plancha for a quick sear. While the salmon sears, it’s basted in a simple butter, caper, lemon (juice and zest) and fresh dill sauce. The cedar plank salmon is paired with a charred cauliflower purée. The cauliflower is hung over the fire to cook and get a beautiful char. I used the Alchemy’s rotisserie attachment prototype to hang the cauliflower. Another option can be to put the whole head of cauliflower into the smoker. The point is to get it fire-kissed while cooking, for a little extra flavour. Once the cauliflower has a nice char on the exterior and is slightly softened, it’s cut up and blended with cream, garlic and lemon juice and goes into a high-power blender. While serving up this dish, I made sure to drizzle some of the lemon caper butter on top and topped it with some fresh chives and a couple of florets of cauliflower I had reserved before blending. If you want to find out how to make my Cedar Smoked Salmon with Lemon Caper Butter and Charred Cauliflower Purée, keep reading or jump to the full recipe.
Soak your cedar plank in water for at least an hour. Set smoker to 350F. Score the skin of the salmon and make cuts the length of the salmon filet, about ½ inch apart, but not cutting through the fish fully.
Season both sides with canola oil, salt and pepper. Place on the cedar plank, skin side up.
Place the salmon into the smoker and allow to cook, about 25-30 minutes.
Wrap string or wire around the stem of the head of cauliflower to be able to keep it suspended over the fire.
Attach to a hook and hang from the Alchemy rotisserie attachment. Allow to cook over the fire, about 30-40 minutes.
Meanwhile, add butter to a cast iron pan to melt. Finely chop the capers and dill and add to the butter. Add the zest and juice from one lemon to the butter and mix.
Once the salmon is cooked, remove from the smoker and place on the plancha to sear. Spoon on the butter mixture onto the fish, flip and spoon on more butter. Remove from the grill.
Carefully remove the cauliflower from the rotisserie frame and place on a cutting board, cut off the flesh, reserving a couple of the charred tops of the florets for garnish.
Add the cauliflower to a Vitamix or high speed blender, add a clove of garlic, juice from one lemon, salt and heavy cream, blend until smooth.
To plate, place the cauliflower puree down in your bowl, place the salmon on top and spoon on more of the dill-caper butter.
Add the reserved cauliflower florets for garnish and top with the chives.
Any now for the full recipe...
Cedar Smoked Salmon with Lemon-Caper Butter and Charred Cauliflower Purée
Makes 1 serving of fish
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
1 8-10oz salmon filet
½ tsp salt
½ tsp pepper
1 tbsp canola oil
½ cup butter
2 tbsp capers
1 lemon + zest
½ - ¾ cup fresh dill
1 tbsp chive
Cauliflower purée:
1 head cauliflower
½ cup heavy cream
1 clove garlic
Juice from 1 lemon
salt
Cedar Smoked Salmon with Lemon-Caper Butter and Charred Cauliflower Purée
Soak your cedar plank in water for at least an hour. Set smoker to 350F.
Score the skin of the salmon and make cuts the length of the salmon filet, about ½ inch apart, but not cutting through the fish fully. Season both sides with canola oil, salt and pepper. Place on the cedar plank, skin side up, place the salmon into the smoker and allow to cook, about 25-30 minutes.
Wrap string or wire around the stem of the head of cauliflower to be able to keep it suspended over the fire. Attach to a hook and hang from the Alchemy rotisserie attachment. Allow to cook over the fire, about 30-40 minutes.
Meanwhile, add butter to a cast iron pan to melt. Finely chop the capers and dill and add to the butter. Add the zest and juice from one lemon to the butter and mix.
Once the salmon is cooked, remove from the smoker and place on the plancha to sear. Spoon on the butter mixture onto the fish, flip and spoon on more butter. Remove from the grill.
Carefully remove the cauliflower from the rotisserie frame and place on a cutting board, cut off the flesh, reserving a couple of the charred tops of the florets for garnish. Add the cauliflower to a Vitamix or high speed blender, add a clove of garlic, juice from one lemon, salt and heavy cream, blend until smooth.
To plate, place the cauliflower puree down in your bowl, place the salmon on top and spoon on more of the dill-caper butter. Add the reserved cauliflower florets for garnish and top with the chives.
