Pan-seared Salmon with Cauliflower Purée, Toasted Hazelnuts, and Pickled Red Onions

To prepare the cauliflower purée, cut 1 medium head of cauliflower into florets. In a pot, combine the cauliflower with 1 cup of vegetable broth and 1/2 cup of heavy cream. Bring to a simmer and cook until the cauliflower is very tender, about 15 minutes. Transfer to a blender and blend until smooth. Season with salt and white pepper to taste. Keep warm.

For the pickled red onions, thinly slice 1/2 red onion. In a small saucepan, combine 1/4 cup of red wine vinegar, 2 tablespoons of sugar, and 1/2 teaspoon of salt. Bring to a simmer until the sugar and salt are dissolved. Pour the mixture over the red onions and let them sit for at least 15 minutes, or up to 2 hours.

Toast 1/2 cup of hazelnuts in a dry pan over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Let cool slightly, then roughly chop.

Season 2 salmon fillets (6 oz each) with salt and pepper. Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for 5-6 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes, or until cooked through.

To assemble, spoon a generous amount of cauliflower purée onto each plate. Place a salmon fillet on top of the purée. Sprinkle with toasted hazelnuts and pickled red onions. Garnish with fresh herbs such as thyme or chives, if desired. Serve immediately.