Wood Grilled Minute Steak Of Salmon with Cauliflower Cheese Risotto

WOOD GRILLED MINUTE STEAK OF SALMON WITH CAULIFLOWER CHEESE RISOTTO

A light yet indulgent dish where smoky grilled salmon meets creamy cauliflower risotto.
Finished with Kyneton Lemon Infused Extra Virgin Olive Oil for a bright, citrus lift.

Ingredients

  • 180 grams – Salmon cut on an acute angle
  • 100 grams – Cauliflower risotto
  • 5 each – Baby capers
  • 3 leaves – Flat leaf (Italian) parsely torn
  • Maldon Sea Salt
  • Milled black pepper
  • Kyneton Lemon Infused Extra Virgin Olive Oil

Instructions

  • Season the salmon with sea salt and black pepper.
  • Brush with Kyneton Lemon Infused Extra Virgin Olive Oil.
  • Grill quickly over high heat until just cooked, keeping the centre tender.
  • Heat the cauliflower risotto and finish with a knob of butter until creamy.
  • Spoon a flat layer of risotto onto a warm plate.
  • Place the grilled salmon on top.
  • Scatter capers and torn parsley over the dish.
  • Drizzle with Kyneton Lemon Infused Extra Virgin Olive Oil.
  • Finish with a twist of black pepper and a pinch of sea salt.

Serving Tip

Serve immediately while the salmon is just cooked and tender. A final drizzle of Kyneton Lemon Infused Extra Virgin Olive Oil enhances aroma and adds a fresh citrus lift.

Why It Works

The richness of the cauliflower cheese risotto is balanced by the clean, smoky flavor of grilled salmon. Kyneton Lemon Infused Extra Virgin Olive Oil cuts through the creaminess, adding a fresh citrus edge that lifts the entire dish.