Recipe for Salmon steak on cauliflower puree with asparagus

How to make Salmon steak on cauliflower puree with asparagus

1. 1. In a pot of boiling water, cook cauliflower florets until soft, about 8-10 minutes. Drain well and return to the pot. Add 1/3 of the olive oil, minced garlic, lemon zest, and season with salt and pepper to taste. Blend into a smooth and creamy mash.

2. 2. Blanch the asparagus in boiling water for 2-3 minutes, then plunge into icy water to stop the cooking process. This keeps the asparagus crispy.

3. 3. Drain and set aside. Before serving, quickly sauté the asparagus in a pan with 1/3 of the olive oil and some lemon juice to add flavor.

4. 4. Season the salmon steak with salt and pepper. Heat the remaining olive oil in a pan over high heat. Once hot, fry the salmon for 1-2 minutes on each side (depending on thickness and desired doneness), aiming for a slightly pink center for the best texture. Remove from heat and let it rest for a minute. Slice thinly.

5. 5. Place a large scoop of the cauliflower puree in the center of a plate. Arrange the asparagus next to it. Spread the sliced salmon steak over the cauliflower puree. Drizzle with a little lemon juice and garnish with fresh herbs.