GRILLED PACIFIC SALMON, CAULIFLOWER, GREEN ONION AND LACTONESE, WITH GOLDEN ORANGES
Prep Time 15'
Cook Time 40'
Serves 6
INGREDIENTS
1 salmon
1 cauliflower head
100 grs green onions
250 grs portobello mushrooms
lactonese to taste
2 oranges
2 lemons
olive oil
sea salt
1 bunch of thyme
1 salmon
PREPARATION
1. Turn over the salmon so you can see the skin up. Add sea salt.
2. Preheat the grill on medium heat. Take the salmon to the grill, add lemon slices and
thyme on top, and cook for about 30 minutes on medium heat, always with the skin down.
3. Chop portobellos in four and the cauliflower in sticks.
4. Preheat the griddle on medium heat. Add olive oil, cauliflower, portobellos and green
onions. Add some thyme on top.
5. Cook the vegetables for about 25 minutes. Mix during the cook.
6. Cut in half the oranges and take them to the secondary grate, on high heat, until very
golden (almost burnt).
7. For the plating: spread lactonese over the plate, add one cauliflower stick, two green
onions and two slices of portobellos.
8. With the spoon, take the flesh out from the crunchy skin, and place salmon on top.
9. Finish with olive oil, thyme and add spread golden orange juice on top.
