SEARED SALMON SLAB, CAULIFLOWER PUREE AND FRESH SHRIMP

Cooking cauliflower puree:

1. In boiling water, cook the cauliflower cut into 6 pieces
2. Cook until the cauliflower is very tender (about 15 min.)
3. Drain the cooking water and add the cauliflower to a Ninja blender or blend with a hand blender in the cauldron.
4. Blend well with a blender or blender to obtain a nice smooth puree.
5. Add the crème fraîche, salt, pepper and a few knobs of butter.
6. Taste and adjust the seasoning then set aside

Cooking Asparagus:

1. Cut the stem of the asparagus with a knife or break it with your fingers; the asparagus will break by itself in the right place.
2. In a bowl, mix the asparagus, olive oil, salt and pepper then spread on a baking sheet.
3. Cook in the oven or on the BBQ at 400 degrees Celsius for 6 minutes depending on the size of the asparagus.

Cooking the salmon:

For the salmon you can either do it on the BBQ or in a pan

1. Take 2 salmon steaks of approximately 170 grams (6 ounces)
2. Season the salmon generously with Pat BBQ Wild Tide Spices on both sides.
3. If on the grill, oil the grills well before cooking to prevent the salmon from sticking.
4. Cook on the BBQ for 3-4 minutes on each side and finish cooking indirectly for 2-3 minutes.
5. In the pan, melt butter and sear the salmon fillet over medium heat, cook for 3-4 minutes on each side and finish cooking in the oven for 2-3 minutes at the same time as the asparagus.
6. It is important to give your fish and meats some time to rest before placing them on the plate.

Dressing the plate:

1. Arrange on the plate and garnish with fresh shrimp on top of the salmon and a few slices of salami on the side as in the photo.
2. Decorate with freshly chopped chives and enjoy.
3. You can also add a sauce of your choice for me I took a Dutch sauce from the market otherwise a homemade lemon butter will do the trick