Salmon with cauliflower and pear and cucumber salad

Ingredients for 2 servings:

• ½ cauliflower
• 2 tbsp sunflower oil
• 1 tbsp butter
• 200 ml vegetable stock
• ½ tsp cumin powder
• 75 g yogurt
• 1 pinch of salt
• 100 ml sunflower oil
• ½ organic orange(s), grated peel
• 2 salmon fillets without skin, approx. 150 g each
• salt flakes
• pepper
• 1 tbsp mustard seeds
• 1 pear(s)
• ½ cucumber(s)
• 3 sprigs of dill
• 2 tbsp raspberry vinegar or apple cider vinegar
• 1 tsp olive oil
• ½ tsp honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and dry the cauliflower. Finely slice about 4 florets and fry in oil until crispy. Divide the remaining cauliflower into florets and remove the stalk. Peel the shallot and finely dice. Heat the butter in a medium-sized saucepan and sauté the shallots over medium heat until translucent. Add the cauliflower florets and sauté briefly. Pour in the vegetable stock and cook the cabbage over medium heat until the liquid has almost evaporated. Meanwhile, for the fish, heat the vegetable oil and orange zest in a saucepan to 60°C. Wash the salmon under cold running water, pat dry with kitchen paper, and let it stand in the warm oil for 8-10 minutes. Alternatively, the fish can be cooked in the oven without oil. Remove the soft-cooked cauliflower from the heat, add the cumin and yogurt, and puree everything in a blender or with an immersion blender until finely chopped. Season with salt to taste. For the salad, bring 200 ml of water to a boil in a small saucepan and blanch the mustard seeds for 5 minutes. During this time, peel and core the pear, and finely dice it. Wash the cucumber, halve it lengthwise, remove the seeds, and also finely dice it. Wash the dill, shake it dry, and finely chop it. Drain the mustard seeds and let it drain. Mix the raspberry vinegar, oil, honey, mustard seeds, salt, and pepper together with the pear and cucumber cubes. Fold in the dill. Remove the salmon from the oil, drain on kitchen paper, and season with salt flakes and pepper. Spread the cauliflower puree in a line on the plates, roughly arrange the lettuce on top, top with the salmon, and serve sprinkled with the cauliflower crisps.