Cooking cauliflower puree:

1. In boiling water, cook the cauliflower, cut into 6 pieces.
2. Cook until the cauliflower is 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 pot.
4. Blend well with a hand blender or in a mixer to obtain a nice smooth purée.
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 asparagus stem with a knife or break it with your fingers; the asparagus will break itself in the right place.
2. In a bowl, mix the asparagus, olive oil, salt and pepper then spread on a baking sheet.
3. Bake 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 fillets of approximately 170 grams (6 ounces)
2. Season the salmon generously on both sides with Pat BBQ Wild Tides spices.
3. If on the grill well oil the grills before cooking to prevent the salmon from sticking.
4. Cook on the BBQ for 3-4 minutes per side and finish cooking indirectly for 2-3 minutes.
5. In a frying pan, melt some butter and brown 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 meat time to rest before placing them on the plate.

Plating the dish:

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 shown in the photo.
2. Garnish with freshly chopped chives and enjoy.
3. You can also add a sauce of your choice. For me, I used hollandaise sauce from the market, otherwise homemade lemon butter will do the trick.