Marinated Salmon with Creamed Cauliflower and Asparagus

Chef Sergio Salvador has the ideal recipe for these days of confinement. The ingredients are calculated for two people. We hope you like it.

FOR THE SALMON

2 salmon loins weighing 150 g each

3 tablespoons of salt

3 tablespoons of sugar

1 tablespoon of dill

1/2 teaspoon turmeric powder

1/2 teaspoon sweet paprika

1/2 teaspoon of powdered bay leaves

1/2 teaspoon white pepper

1- First of all, put all the ingredients in a bowl except the salmon.

2- Remove the bones and scales from the salmon and coat well on all sides with the dry ingredients.

3- Keep in the refrigerator for 20 to 90 minutes. The longer it stays in the fridge, the more cured and the more intense the flavor will be.

4- Once marinated for the desired time, remove the coating by rinsing with tap water and ensuring all the salt and sugar are off.

5- Dry well with a clean cloth and set aside.

FOR THE CAULIFLOWER SAUCE

1/4 cauliflower

1 shallot

A sufficient quantity of milk (to taste)

1 bay leaf

Freshly ground white pepper

FOR THE ASPARAGUS

1- Remove the hard part of the stem and slice lengthwise in half.

2- Scald in boiling salted water for 10-30 seconds, depending on the thickness of the stems. Then, place in a bowl with water and ice. This process will help maintain the attractive green color.

3- Cook the asparagus slowly in a frying pan with olive oil and butter making sure they don’t get too much color and until they are well-cooked but still a little crunchy.

TO FINISH UP

Place a few asparagus halves on a plate. While plating, raise the heat under the frying pan used to cook the asparagus to quickly heat the salmon until evenly golden with the skin down, continuously adding water with a spoon.

Place the salmon over the asparagus, add some nuts and sautee with the cauliflower sauce.

Recipe by chef Sergio Salvador