Lemon-pepper coho salmon with cauliflower puree

Ingredients:

For the cauliflower puree
- 200 ml of oven-roasted cauliflowers
- 200 ml of oven-roasted onions
- 150 ml of cream 35%
- Freshly chopped sage
- Salt and pepper

For salmon
- 2 Grizzly Lemon-pepper coho salmon portions (1 box)
- 100 ml of vegetable oil
- Salt and pepper

For salsa
- 125 ml of olive oil
- 100 ml of roasted cashew nuts
- 100 ml of roasted and sliced shiitakes
- 50 ml of capers
- The juice of a fresh lemon

For decoration
- A few micro-picks of peas
- A grilled lemon wedge

Preparation:

10 minutes

Cooking:

10 minutes

Serving:

2

Directions

1. Make the cauliflower puree by grinding all the ingredients mentioned in the food processor.
2. In hot oil, cook the salmon portions on the skin side for 3-4 minutes, then turn them over and finish cooking for 2-3 minutes while turning off the cooking surface.
3. For salsa: Cook the shiitake in the cooking oil. In a bowl, mix the shiitake and the other salsa ingredients.
4. Serve the salmon portions on top of the cauliflower puree. Dress with the salsa.