2/3 cup sea salt |
1 cup cane sugar |
2 teaspoons white pepper |
2 tablespoons lemon zest |
2 tablespoons meyer lemon zest |
2 salmon fillets approximately 12 to 14 ounces each |
1 small head of cauliflower |
2 tablespoons grapeseed oil |
salt and pepper to taste |
2 tablespoons chicken glaze, recipe follows |
1/4 cup lemon juice (1/2 meyer lemon, 1/2 regular) |
3 to 4 tablespoons extra virgin lemon oil |
salt and pepper to taste |
1/2 cup parsley leaves |
1/2 cup chervil leaves |
1/3 cup chives cut in 1/2-inch pieces |
1/3 cup carrot tops cut in 1/2-inch pieces |
1 teaspoon regular lemon zest |
2 tablespoons reserved chopped cauliflower |