b'Add the heavy cream and boil the sauce over medium-high heat until it is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove the cauliflower ragot from the heat and set aside.TO PREPARE THE SAUCE GRENOBLOISE:In a medium saut pan over high heat, melt V cup butter and cook to golden brown, about 2 minutes. Add the bread and saut until golden, 8 to 10 minutes. Add the capers and lemon segments, and immediately remove from the heat. Add the sherry vinegar and the parsley, and salt and pepper to taste. Set the Sauce Grenobloise aside.TO PREPARE THE SALMON:Season both sides of the salmon with salt and pepper. Warm 2 tablespoons oil in a nonstick saut pan over low heat. Add the salmon and cook 2 to 3 minutes. Turn the fish carefully, and continue to cook until medium-rare, 1 to 3 minutes more.TO SERVE:Place 2 pieces of salmon on each plate, putting the cauliflower ragot between the pieces. Spoon the Sauce Grenobloise over the fish and serve immediately.'