You would be surprised how easy to prepare this dish and everybody will think they are dining in a 5 star restaurant. The only issue was I did not make enough and my family wanted seconds. Next time I know I have to double up :)….Good Luck! I would love your feedback!

Ingredients:

Salmon

• 1 piece of salmon for each person (most likely everybody will love it so you can also double up) 6 oz each

• mix: 1 teaspoon x oregano, thyme, black pepper, paprika, cayenne pepper, garlic salt, onion salt with two tablespoon of oil (for more salmon you can double it up to make sure you have enough rub for the fish)

  Lemon sauce:

• 2 shallots

• 1/2 cube of butter

• garlic x 2 gloves

• 1 medium to large lemon

• 1 teaspoon of cornstarch

• 1/2 of a cup half and half

• 1/2 of a cup wine (chardonnay or marsala cooking wine)

• 1 teaspoon of bouillon

Cauliflower puree

• 1 medium to large head of organic cauliflower

• 1/2 teaspoon oregano

• 1/2 teaspoon thyme

• 1 teaspoon of bouillon

• 1/2 of a cup water

Asparagus

• 1 pack of asparagus or two if you are serving more than 4 people

• 2 garlic cloves

• 1/2 of a lemon

• balsamic vinegar

• 1/2 of a teaspoon of hot chili pepper flakes

• 1/2 of a teaspoon bouillon

• 1/2 of a cup marsala wine

Instructions:

Salmon

• mix all the herbs together, 1/2 of teaspoon oregano, thyme, paprika, black pepper, cayenne, garlic salt, onion salt with 2 teaspoon of oil

• dip each salmon on both sides in this mix

• heat the cast iron and when it’s hot place each piece in there and cook each side of the salmon for about 5 minutes. We want it to be a bit crispy and be careful it does not burn

Lemon sauce:

• cut 2 shallots into fine, small pieces

• in a frying pan put 1/2 a cube of butter and melt it(or your choice of oil) then add your shallots and garlic. Sauté for about 5 minutes on medium heat

• add 1/2 of a cup of marsala wine, 1 teaspoon of bouillon and 1 large squeezed lemon juice. Stir it & cook it for a few more minutes

• in a small bowl put 1 teaspoon of cornstarch and mix it with half of a cup half and half. Stir this mix until very smooth and slowly pour it in the sauce. (most likely it will get really thick quickly, if this is the case dilute it with half of a cup water. If it is still thick you can add slightly more water)

• Once it’s nice and smooth pour in the blender and blend it for a few minutes.

Mashed Cauliflower

• Cut up 1 big head of cauliflower into small pieces and put it in a large frying pan

• Add 1 teaspoon of thyme, oregano, 2 garlic, 1 teaspoon of bouillon and 1/2 of a cup water.

• Stir this and on medium heat cook it until it’s very soft.

• Once it’s very soft, you can mash it into a very smooth texture similar to mashed potatoes.

Asparagus

• Cut up your asparagus into about 2 inches of pieces

• in a frying pan put 2 tablespoon of olive oil

• add in your asparagus and 2 garlic

• Put 2 tablespoon of balsamic vinegar on top and 1 teaspoon of hot crushed chili flakes

• add in 1 teaspoon of bouillon and 1/2 of a cup marsala wine

• Cook this until it’s half soft. Just before it’s done, squeeze half of a lemon on top. You want a perfect texture, not too hard but not too soft.

Serving:

Place salmon over the lemon sauce and on the side serve it with mashed cauliflower and sautéd asparagus.