Grilled Salmon With Cauliflower Puree

Ingredients:

  • Salmon fillets: 4 (about 150 g each)

  • Olive oil: 2 tbsp (plus extra for roasting)

  • Salt: To taste

  • Black pepper: To taste

  • Lemon wedges: For serving

  • Cauliflower (chopped): 1 medium head

  • Unsalted butter: 2 tbsp

  • Heavy cream: 100 ml

  • Garlic (minced): 2 cloves

  • Cherry tomatoes: 200 g

  • Asparagus (trimmed): 200 g

  • Fresh herbs (e.g., dill or parsley): For garnish

Steps:

  1. Prepare the Cauliflower Purée: In a large pot, bring water to a boil and add a pinch of salt. Add the chopped cauliflower and cook until tender, about 10-12 minutes. Drain well.

  2. Blend the Cauliflower: Transfer the cooked cauliflower to a blender or food processor. Add butter, heavy cream, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste. Keep warm.

  3. Roast the Cherry Tomatoes and Asparagus: Preheat the oven to 200°C (400°F). Place the cherry tomatoes and asparagus on a baking sheet. Drizzle with olive oil, and season with salt and black pepper. Toss to coat. Roast for 15-20 minutes, or until the tomatoes are blistered and the asparagus is tender.

  4. Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.

  5. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and the salmon is halfway cooked. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness.

  6. Plate the Dish: Spoon a generous portion of the cauliflower purée onto each plate. Place a salmon fillet on top of the purée. Arrange the roasted cherry tomatoes and asparagus around the salmon.

  7. Garnish and Serve: Garnish with fresh herbs and serve with lemon wedges on the side.