Ingredients
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Ingredients for the purée
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1 cauliflower, cleaned and cut into small pieces
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1 glass canned coconut milk
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Water
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Zest of 1 lime
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Juice of 1 lime
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Cardamon
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Salt
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Ground black pepper
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Ingredients for the Salmon
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2 Salmon fillets (250 g each) from one of the Blue Island Fish Markets
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2 cloves garlic, finely chopped
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1 tablespoon chives, finely chopped
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Zest of ½ red grapefruit
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Juice of ½ red grapefruit
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1 tablespoon olive oil
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1 bunch fresh asparagus, cleaned
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Sea Salt
Instructions
Purchase the fresh Salmon fillets from one of the Blue Island Fish Markets.
Put the cauliflower, cardamon, salt and pepper, coconut milk in a saucepan and cover with water. Cook over a medium heat for 15 to 20 minutes until the cauliflower softens. After it is cooked, leave it in the pan and put it to one side.
Spread out the salmon fillets in a baking dish and marinate them with the garlic, chives, grapefruit zest and grapefruit juice, olive oil, salt and pepper. Next, put the asparagus next to the salmon fillets and bake in a preheated oven at 180°C for 15 to 17 minutes.
Mash up the cauliflower with a hand blender, then add the lime zest and lime juice. Stir until it is a smooth purée. Season it with salt, if necessary.
Once the fish and the asparagus are ready, serve with the cauliflower purée.
Bon appétit!
