Lemon-pepper coho salmon with cauliflower puree
Préparation:
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.
Préparations:
10 minutesCuisson:
10 minutesPortions:
2Ingrédients:
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