Devour This: Salmon

Pan-roasted Salmon With Cauliflower Purée and Sherry-glazed Brussels Sprouts

Recipe by Shane Baird

Cauliflower purée 
1 pound fresh cauliflower florets
2½ cups half & half
1 tablespoon kosher salt

Sherry-glazed Brussels sprouts 
1 pound fresh Brussels sprouts cut
thinly width-wise
1 cup fresh bacon, diced small
1½ cups shallots or yellow
onion, thinly sliced
1 tablespoon fresh garlic, minced
1 ounce olive oil
1 ounce sherry vinegar
Pinch of salt and black pepper


Celery salad 
4 celery stalks cut thinly
on an angle
Celery leaves from the inside
of the bunch
½ lemon
½ ounce olive oil

Grilled salmon filets 
4 fresh salmon filets (about 7 ounces each)
2 ounces olive oil

In a medium pot, combine cauliflower purée ingredients and bring to a simmer. Simmer gently until cauliflower is completely tender. Strain and purée cauliflower in a blender or food processor, adding strained liquid to the purée until it reaches a consistency that will coat the back of a spoon.
In a large, hot sauté pan, add the olive oil and bacon and cook until bacon is golden in color. Add the garlic and shallots and simmer until the shallots start to caramelize.
Next, add the Brussels sprouts and cook for about 4-5 minutes on medium heat until they start to brown. Pour the sherry vinegar over the Brussels sprouts and cook for about a minute until everything is shiny and lightly glazed. Finish by seasoning with salt and black pepper.
In a small bowl, mix cut celery and celery leaves, then dress with olive oil and fresh lemon juice and season with salt. Let sit for 5 minutes.
Place a large non-stick pan on medium to high heat and add the olive oil. Once the pan is hot, add the salmon until it’s seared and golden. Flip over and cook for another 3-4 minutes, until firm to the touch.

To Plate: 
Spoon the cauliflower purée in the center of the plate and add the Brussels sprouts on top. Place the salmon over the Brussels sprouts and garnish with the celery leaf salad.
From our kitchen to yours, enjoy.

Shane Baird is the executive chef and senior consultant at Culinary Elevations, based in Salt Lake City. Baird’s love affair with salmon began in his early 20s when he worked as an apprentice in fine-dining kitchens in France and Spain. There, he learned varied methods for cooking and serving salmon.

Not only did he love to cook and prepare the fish, he also loved to catch them. As a professional fishing guide on the Susitna River in central Alaska just south of Denali National Park, he spent his days fishing for a variety of salmon species. He came to love the assorted ways to prepare this amazing fish.

Chef Baird spent the past 15 years honing his skills as an executive chef and culinary industry consultant. A graduate of the prestigious New England Culinary Institute in Vermont, Baird trained in Michelin-starred kitchens and has worked closely with Michelin-starred chefs Jean-Georges Vongerichten and Wolfgang Puck.

After working beside the greats and traveling the world to do so, Chef Baird decided to open Culinary Elevations in Utah to bring his joy of cooking and food to the tables of hungry patrons along the Wasatch Front.

Baird and the staff at Culinary Elevations are available for private dinners and events.

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