Ingredients

  • 6 or 7 fresh chives
  • ¼ teaspoon salt
  • cup French peanut oil
  • ½ small, firm unblemished cauliflower, broken into flowerets
  • ¼ pound turnip green, collards or mustard greens, washed and stemmed
  • 8 salmon slices, cut about 1-inch thick from fillet (about 2 onces each)
  • 4 tablespoons butter
  • Freshly ground pepper
  • ½ teaspoon coarse sea salt
  • 1 teaspoon snipped chives
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      633 calories; 52 grams fat; 15 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 12 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 36 grams protein; 124 milligrams cholesterol; 559 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.

45 minutes

Dining and Cooking