Try this healthy dish from chef Govind Armstrong for dinner tonight



2 dried arbol chiles
4 tbsp. grapeseed oil


2 medium heads cauliflower
1 tbsp. curry powder
2 tsp. turmeric
2 tbsp. unsalted butter
2 tbsp. diced shallots
½ cup fish stock or vegetable broth
3 tbsp. salt


2 tbsp. grapeseed oil
4 5½-oz. boned wild salmon fillets with skin
2 tbsp. unsalted butter
2 sprigs thyme
2 garlic cloves, cracked


Leaves from 2 heads butter lettuce, pref. hydroponically grown
2 tbsp. butter
2 tbsp. diced shallots
¼ cup fish stock or vegetable broth
Juice of half a lemon


4 Ruby red grapefruit, cleaned and segmented
2 sprigs’ worth mint leaves, torn into small pieces
2 sprigs cilantro, torn into small pieces
3 tbsp. seasoned rice vinegar
Salt and pepper for seasoning

1. Cut stem from chiles and remove seeds. Dip chiles in warm water just to slightly soften, then slice as thinly as possible. Place chiles in small saucepan, add 4 tbsp. oil, and allow to steep over very low heat for 20 minutes.

2. Fill a medium saucepan about ¾ full with water and bring to a boil.

3. Trim heads and remove all stems from cauliflower. Pulse cauliflower until it is roughly the size of couscous. Add curry powder, turmeric, and 3 tbsp. salt to boiling water. Blanch for 1 minute, stirring constantly. Once cauliflower is cooked, pour through a fine strainer, refresh in ice water, and allow to drain.

4. Heat a large 12- to 14-in. wide cast-iron pan to medium-high. Add 2 tbsp. oil and salmon, skin down. Cook salmon 1 minute and reduce heat to medium. Add 2 tbsp. butter, thyme, and garlic and begin to spoon hot butter and oil over flesh of salmon. Cook and baste approximately 3 more minutes or to desired doneness.

5. Heat cauliflower while salmon is cooking. Warm a medium sauté pan over high heat, then add 1 tsp. of the butter and the diced shallots. Cook until translucent, then add cauliflower; heat for 1 minute then add ½ cup stock. Season with salt and pepper and stir in remaining 5 tsp. butter.

6. Melt 1 tbsp. butter in a large sauté pan. Add shallots, cook 1 minute, then add lettuce leaves. Add just enough stock to wilt leaves, then add remaining 1 tbsp. butter and lemon juice, and season with salt and pepper.

7. Toss grapefruit segments with torn herbs and vinegar in a small bowl. Season with salt and pepper.

8. Serve meal on an oval plate: Arrange a few wilted butter lettuce leaves on the right side. Top lettuce with 6 grapefruit segments. Place cauliflower on left side of the plate, and top with salmon. Drizzle chili oil around plate and serve.

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