Ingredients

• 2 salmon fillets (6-8 oz each)

• Olive oil

• ½ lb shrimp (31-35 size), peeled, deveined, and chopped

• 1 small shallot, finely minced

• 1 tsp Old Bay seasoning

• 2 tbsp mayonnaise

• 1 tbsp stone-ground mustard

• 1 tsp lemon juice

• 1-2 tbsp fresh parsley, finely chopped

• Salt and pepper, to taste

  For Garnish

• 2 pats of unsalted butter or compound butter (like garlic herb butter)

• 1 tbsp fresh parsley, chopped (for sprinkling)

• Lemon wedges (optional)

  Cauliflower Mash

• 1 head of white cauliflower, cut into florets

• 1 cup homemade chicken broth

• Salt and pepper, to taste

• 2-3 tablespoons compound butter (adjust based on your preference)

  Classic French Parsley Sauce:

• 1 cup fresh parsley, stems removed

• 1 cup fresh spinach

• Ice water (for shocking)

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 cup milk

• 1 cup chicken broth

• 2 tablespoons roasted garlic (about 2-3 cloves)

• Juice of 1 lemon

• Salt and pepper, to taste

Directions

1. In a bowl, mix the chopped shrimp, minced shallot, Old Bay seasoning, mayonnaise, mustard, lemon juice, and a pinch of salt and pepper. Stir in 1-2 tbsp of chopped parsley for a touch of freshness and color. Set aside.

2. Place the salmon fillets on a cutting board. Use a sharp knife to cut a slit down the center of each fillet, creating a pocket without cutting all the way through. Leave about ¼ inch intact at the bottom.

3. Drizzle olive oil over the salmon fillets. Season both sides with salt and pepper.

4. Carefully spoon the shrimp cake mixture into the pocket of each fillet. Press it gently to ensure the filling stays in place.

5. Heat an oven-safe skillet over medium-high heat with a drizzle of olive oil. Sear the salmon, flesh side down, for 2-3 minutes until golden brown. Flip the fillets, then transfer the skillet to a 375° preheated oven. Cook for another 8-10 minutes until done. Alternatively, skip the pan sear and bake for 15-20 minutes

6. While the salmon is still warm, place a pat of butter or compound butter on top of each fillet to melt beautifully. Sprinkle with chopped parsley for a vibrant finish.

7. For the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 10-12 minutes or until tender.

   Drain the cauliflower in a colander and let it sit for a few minutes to allow any excess moisture to escape.

8. In a blender or food processor, add the cooked cauliflower, chicken broth, and compound butter. Blend until smooth and creamy. You may need to adjust the consistency by adding more broth if it’s too thick.

9. Taste the mashed cauliflower and season with salt and pepper to your liking. Blend again briefly to combine.

10. Transfer the mashed cauliflower to a serving bowl. Drizzle with a little extra melted compound butter if desired and serve warm.

11. Make the parsley sauce: Bring a pot of salted water to a boil. Add the parsley and spinach, and blanch for about 30 seconds until vibrant green.

12. Quickly transfer the greens to an ice bath to stop the cooking. Let them cool for a few minutes, then drain well.

13. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2-3 minutes until it turns a light golden color (blonde roux).

    Gradually whisk in the milk, stirring constantly until the mixture thickens and is smooth. Set aside.

14. In a blender, combine the blanched parsley, spinach, blonde roux, chicken broth, roasted garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, you can add more chicken broth to reach your desired consistency.

15. Place a fine-mesh strainer over a bowl or pot and pour the blended sauce into it. Use a spatula to press the sauce through, leaving any solids behind.