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
- 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 minutesCooking:
10 minutesServing:
2Directions
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.
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.