GRILLED PACIFIC SALMON, CAULIFLOWER, GREEN ONION AND LACTONESE

011| GRILLED PACIFIC SALMON, CAULIFLOWER, GREEN ONION AND LACTONESE, WITH GOLDEN ORANGES

3/5

15 minutes

40 minutes

6

Grilled Pacific Salmon, Cauliflower, Green Onion and Lactonese is a masterclass in flame-kissed finesse and vibrant produce. This recipe heroes ocean-fresh salmon, grilled skin-down with thyme and citrus, creating a rich yet zesty flavour profile. Accompanied by caramelised portobellos, green onions, and tender cauliflower, the dish is elevated further with a luscious layer of lactonese and a final flourish of burnt orange essence. It’s refined, nourishing, and layered with subtle smokiness. Read the full recipe and elevate your next cookout with this elegant ensemble.

INGREDIENTS

1 salmon
1 cauliflower head
100 grs green onions
250 grs of portobello mushrooms
Lactonese to taste
2 oranges
2 lemons
olive oil
sea salt
1 bunch of thyme

PREPARATION

  1. Turn over the salmon so you can see the skin side 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 the portobellos into four and the cauliflower into 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 the oranges in half 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 the salmon on top.
  9. Finish with olive oil, thyme and add a spread of golden orange juice on top.

🔥 Fire up finesse—watch how to master Grilled Pacific Salmon, Cauliflower, Green Onion and Lactonese in our YouTube recipe video now!

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