Grilled Salmon with Sage, Mashed Potato-Cauliflower Puree



  • 1 salmon fillet, about 1 1/2 to 2 pounds
  • 2 lemons
  • 2 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • Freshly ground pepper to taste
  • About 24 sage leaves
  • Coarse sea salt to taste


Wipe the salmon fillet dry with paper towels. Combine the juice of one lemon, mustard, two tablespoons olive oil and pepper in a small bowl. Chop six sage leaves and add them. Mix thoroughly and spread the mixture on both sides of the salmon. Allow to marinate about 30 minutes.
Meanwhile, preheat grill or broiler. Heat the remaining olive oil in a small frying pan and saute the sage leaves until they are crisp. Drain them on paper towels.
Season the salmon with salt and grill or broil the fillet about six minutes on each side or until it reaches the desired degree of doneness. Sprinkle with sauteed sage leaves, garnish with remaining lemon cut into quarters and serve.
4 servings
  • Originally published with FOOD; The Subtle Flavor of Fried Sage
  • By MOIRA HODGSON, October 19, 1997

I boiled potatoes and then added cauliflower towards the end.  I mashed them with butter, milk, salt, and pepper.

I also served a salad with candied walnuts (

Explore posts in the same categories: gluten-free, main course, seafood

One Comment on “Grilled Salmon with Sage, Mashed Potato-Cauliflower Puree”

  1. tatiang Says:

    This salmon recipe is soooo yummy.

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