Salmon fillet with Mediterranean lentil salad and cauliflower puree

Ingredients for 2 servings:

• 1 m.-large cauliflower, fresh or frozen, approx. 600 g
• salt water
• 1 tbsp butter
• Salt
• nutmeg
• 100 g lentils
• n. B. water
• ½ stalk(s) leek
• 1 cucumber(s)
• 1 red bell pepper(s)
• 1 sprig(s) rosemary
• 30 g dried tomatoes
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and pepper
• 2 m.-sized salmon fillet(s) without skin

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 45 minutes; Total time approx. 16 hours 15 minutes

low carb, high taste

For the lentil salad, let the lentils soak overnight in the refrigerator in about three times their volume of water. Then drain in a sieve, rinse again, and cook, covered with water, for about 10 minutes, until the lentils are al dente. Drain off any excess cooking water. Halve the leek lengthwise, wash, and slice into very fine rings. Remove the seeds from the cucumber and bell pepper, and cut the vegetables into small cubes. Pick the needles from a sprig of rosemary and chop very finely. Also cut the sun-dried tomatoes into small pieces. I prefer dry ones that aren’t marinated in oil, but you can do it any way you like. Combine all the ingredients and make a vinaigrette with olive oil, balsamic vinegar, salt, and plenty of pepper. The salad can sit for a few hours—this will allow the flavors to disperse better. For the cauliflower purée, divide the cauliflower into florets, wash, and cook in well-salted water until tender. Drain all but a very small amount of water, then finely purée the cauliflower with 1 tablespoon of butter. Season with salt and nutmeg to taste. Wash the salmon fillets, pat dry, and season with salt. Then fry in a dry pan for about 5 minutes on each side, depending on the thickness of the fillets. Don’t turn too often to ensure a nice browning. The salmon is fatty enough and, in my opinion, doesn’t need any extra oil for frying. Serve the salmon with the lentil salad and cauliflower purée.