Thai Salmon with Cauliflower Purée
4 medium Salmon fillets skin on
Salt and pepper
Two spring onions
1 bunch of asparagus
One red chilli
One lime – juice and lime cheeks
1 tsp garlic (I use the jarred stuff)
1 tsp ginger (I use the jarred stuff)
1/2 bunch of coriander
Put salmon in zip lock bag with the marinade ingredients. Leave for 1 hour.
Preheat oven at 190 degrees.
Break up the cauliflower into florets and add salt and pepper, cover with cling and microwave for 10 mins.
Place two pieces of foil landscape on the counter and then one piece of baking paper.
In the middle of the paper lay the asparagus and the place the salmon fillets on top and pour over the remaining marinade.
Turn over the longer edges and then turn in the shorter edges and seal.
Bake for 20 minutes if you like your salmon rose pink, 30 for better done.
Blitz cauliflower with a stick blender to purée and place a layer on the plate followed by the salmon and asparagus.