Grilled garlic salmon fillets with green asparagus and puree from cauliflower, flavored with cardamom and lime - Cyprus Recipe Community

Grilled garlic salmon fillets with green asparagus and puree from cauliflower, flavored with cardamom and lime

  • 27 minutes
  • 4
  • Easy
  • 0
  • Rating 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
  • DeviceTM5

Recipe from chef Noel Christo Bassil for Blue Island

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PREPARATION
Grilled garlic salmon fillets with green asparagus and purée from cauliflower, flavored with cardamom and lime
Step 1
Purchase 4 salmon fillets (200 g each) from fishmarket Blue Island.
Step 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.
Step 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.
  • 5 s
  • 8
Step 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.
  • 20 m
  • 1
Step 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.
  • 30 s
  • 8
Step 6
Serve salmon fillets with cauliflower purée and asparagus, warm.
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