Smoky Chipotle Wild Salmon and Vegetable Sauté from Chef Nirvana

Smoky Chipotle Wild Salmon and Vegetable Sauté


2 lbs Wild Salmon
1 XL head of cauliflower
1 XL red onion
1 XL fennel
2 Lg sweet red pepper
1 cup roasted and salted pepitas (shelled pumpkin seeds)
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp cayenne
1 tsp garlic powder
2 tbsp avocado oil
2 tbsp JB’s Under the Table Hot Sauce


Cut the salmon into approximately 2 inch pieces and prep with a pinch of salt, pepper
and garlic powder. Break the cauliflower head into small to medium flowers. Cut the red
onion, fennel and sweet red peppers into medium segments.


Preheat sauté pan on medium head and add avocado oil. After a minute or so, start
sautéing the cauliflower, fennel and red onion with the salt, pepper, garlic powder and
cayenne. Once the vegetables start to caramelize, add the pepitas and then push all of
them to the outer edge of the pan and place salmon in the middle. With a spatula, gently
turn the salmon until all sides have been seared. Mix the vegetables back in and turn
slowly so as to not break up the salmon pieces. Allow to sauté for a few minutes. As a
finishing touch, toss in the JB’s Hot Sauce.