Preheat the oven to 50 degrees.
Cut the salmon into three pieces and season with salt and pepper on both sides. Let it steep in the oven for 10 minutes.
Quarter the cauliflower. Cook three quarters of the cabbage in salted water for 10 minutes.
Break a quarter of the cauliflower into small florets, toast with butter and olive oil in a pan. Season with curry and soy sauce. Halve the pearl tomatoes and stir briefly.
Remove the salmon and put the oven on the grill function.
Chop the drained cauliflower half into eighths. Mix the other half of the torn apart with a hand blender until smooth.
Add mustard, lemon juice, grated cheddar and cream cheese to the blender jar and puree everything finely.
Spread the cheese mixture on the salmon. Place the cauliflower florets around the fillets. Layer the topping on top. Sprinkle sweet paprika powder over everything and generously cover with Parmesan. Baked in the oven for three minutes.
Halve the berry capers and finely chop the Shiso cress.
Put the salmon on the plate, place the baked cauliflower and roasted cauliflower next to it. Garnish with halved capers and shiso.
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