Grilled salmon on Cauliflower Creme

Here’s a refined yet simple Grilled Salmon on Cauliflower Cream (Purée) recipe. It’s light, elegant, and full of flavor — great for a dinner party or a cozy weeknight meal.

Ingredients - serves 2-3

2–3 salmon fillets (about 150–180 g / 5–6 oz each, skin on)

1 tbsp olive oil

Salt and freshly ground pepper

1 tsp lemon juice

½ head of cauliflower (about 400–500 g / 1 lb), cut into florets

1 small onion, finely chopped

1–2 tbsp butter or olive oil

100 ml (about ⅓ cup) vegetable broth

100 ml (about ⅓ cup) heavy cream or milk (for a lighter version)

Salt, pepper, and a pinch of nutmeg

Method

In a saucepan, heat butter or olive oil and sauté the onion until translucent.

Add cauliflower florets and cook for 2–3 minutes.

Pour in the vegetable broth, cover, and let simmer for about 10–12 minutes until the cauliflower is very tender.

Add cream or milk, then blend everything until smooth and creamy.

Season with salt, pepper, and a little nutmeg. Keep warm.

Brush the salmon with olive oil and season with salt and pepper.

Grill (or pan-sear) skin-side down for 4–5 minutes, until the skin is crispy.

Flip and cook for another 2–3 minutes, until just cooked through but still moist inside.

Drizzle with lemon juice.

Spread a generous spoonful of cauliflower cream on each plate.

Place the grilled salmon on top.