Norwegian Salmon Paillard Cru on a Cauliflower-Apple “Rice” with Garlic Olive Oil

Fresh Norwegian Salmon garnished with garlic-infused olive oil over a cauliflower-apple sauté is a medley of fresh flavors.

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Number of servings


  • Prepare veg and herbs: Slice garlic thinly, shave fennel and cauliflower, peel and mince apple, and finely chop oyster mushrooms, chives, and parsley.

  • In a small pan, add garlic and olive oil. Place on low heat and allow garlic to crispen.

  • In a separate pan with 1 tablespoon butter, sauté fennel, cauliflower and mushrooms. Add sea salt, chicken stock and 1 teaspoon butter. Stir to combine.

  • Add the apple to cauliflower-mushroom mix. Stir to combine.

  • Place salmon fillets between two pieces of plastic wrap and pound flat to between ⅛ and ¼ inch thick.

  • To plate, place ⅓ cup of cauliflower “rice” mixture in the middle of each plate. Place a salmon fillet on top and garnish with ½ teaspoon chives and ½ teaspoon parsley. Add 1 teaspoon of the garlic oil, making sure to get some of the garlic chips. Finish with freshly ground black pepper, salt and lemon zest to serve.