Prepared by Doug Ruley, corporate chef for Rehoboth Beach-based SoDel Concepts, this dish includes wild salmon, which is loaded with omega-3 fatty acids and vitamins that may help people at risk for depression. (Note: “shaved” in chef parlance means “very thinly sliced.”)
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For the salad:
- ½ head of cauliflower, thinly shaved
- 1 Granny Smith apple, cut into matchstick-size pieces
- 1 ounce of canola oil
- 1 small or ½ of a larger sweet yellow onion, finely diced
- 1 cup of golden raisins
- 2 sprigs of fresh thyme, leaves picked off and finely chopped
- 1 cup of apple cider
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Pinch of sea salt and cracked black pepper
DOUG RULEY, CORPORATE CHEF FOR REHOBOTH BEACH-BASED
For the salmon:
- 2 tablespoons of canola oil
- 2 6-ounce wild salmon filets with the skin on
- Pinch of salt and pepper
1. In a large bowl, add the cauliflower and apple and season with the sea salt and pepper.
2. In a sauté pan, heat the canola oil on medium. Add the onion and cook until it’s golden. Add the raisins, and reduce the heat to low. Add the cider and let it simmer until the raisins are soft. Turn off the heat. While stirring, add the thyme and vinegar.
3. Spoon enough dressing onto the vegetables to coat. Reserve any leftover dressing for future use.
4. Heat another skillet over medium then add canola oil. Season the filets with salt and pepper.
5. Place the salmon skin-side down. Sear until crisp and golden. Turn the filets over and cook for one to two minutes or to your liking.