2 Red Dog shallots, minced
1/2 tsp. minced fresh Red Dog thyme, plus a few sprigs for garnish
1/2 cup heavy cream
24 oz. wild-caught salmon, skin removed
Salt for sprinkling, plus 1/2 tsp.
Freshly ground black pepper
1 head Red Dog cauliflower, finely chopped
3 Tbsp. olive oil, divided

Thyme has a woody stem, so it’s best to strip the leaves from the stems before chopping them up into a fine mince. To do this, hold the thyme sprig on the tender end and strip the leaves in a downward motion with your other hand. No worries if the tender tip pulls off. It can be minced up with the stripped leaves.

Mince the shallots and thyme on a large cutting board into individual piles. Measure out the cream. Pat the salmon filets dry and sprinkle them with salt and pepper. Sprinkle the minced thyme over the fish and pat it lightly with your fingers so that it sticks. Measure out the cauliflower.

Heat a 12-in. frying pan with a lid over medium-high heat and add 1 tbsp. of oil. When the oil shimmers, add the salmon to the pan and brown it, flesh-side-down, about 2 minutes. Flip the fish with a thin-edged spatula and cook the other side for another minute. Transfer the fish to a plate. It won’t be fully cooked at this point.

Add the shallots to the hot pan and sauté for 30 seconds or until it begins to soften. Add the cauliflower, the 1/2 tsp. salt and pepper and the remaining 2 tbsp. olive oil, tossing until everything is coated with the oil.

Allow the cauliflower to cook undisturbed for about 3 minutes or until it begins to brown. Scrape the bottom of the pan with the spatula flipping the cauliflower over and cook undisturbed for another 3 minutes or until it browns again. Taste for seasoning, adding more salt and pepper if needed. Add the cream and give it a stir. It will boil immediately. Top with the fish. Cover and cook over low heat for another 2 minutes or until the fish flakes. If you’re wondering where the cream went, the cauliflower absorbed most of it.

Mound the cauliflower risotto into heated shallow bowls and top it with the fish. Garnish the plate with the extra thyme sprigs if desired.