Ingredients
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4 salmon fillets (200 g each) from Blue Island
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3-4 arlic cloves, peeled
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8-10 g chives, cut in pieces
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1/2 red grapefruit (juice and peels)
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30 g olive oil
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2 tsp salt
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3 pinches pepper
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1 bunch asparagus, cleaned and cut into thirds
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500 g water
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600 g cauliflower, cut into florets
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150 g coconut milk
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1 pinch ground cardamom
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1 lime (juice and peel)
Instructions
1. Purchase 4 salmon fillets (200 g each) from fish market Blue Island.
2. Line Varoma tray with a large piece of wet baking paper with enough to go 3 cm up the sides and place salmon fillets onto the prepared Varoma tray and set aside.
3. Place 2-3 garlic cloves, peeled, 8-10 g chive, cut in pieces, 1/2 red grapefruit (juice and peels), 30 g olive oil, 1 tsp salt and 1 pinch pepper into mixing bowl and chop 5 sec/speed 8. Use mixture to smear salmon fillets, using a spoon, arrange asparagus around the fillets and set aside.
4. Place 500 g water into mixing bowl, set Varoma into position, weigh in 600 g cauliflower, cut into florets, set Varoma tray with salmon and asparagus into position, secure Varoma lid and steam 20 min/Varoma/speed 1. Remove Varoma.
5. Transfer cooked cauliflower into mixing bowl, add 150 g coconut milk, 1 pinch ground cardamom, 1 lime (zest and juice), the remaining 1 tsp salt, the remaining 1 pinch pepper and blend 30 sec/speed 4-8, increasing speed gradually.
6.Serve salmon fillets with cauliflower purée and asparagus, warm.
Recipe from chef Noel Christos Bassil
*Useful items: baking paper, spoon
