Cauliflower Puree

1. Chop cauliflower into bit sized florets
2. Place in a saucepan with garlic, milk, stock & salt
3. Bring to a simmer, cover and cook until soft – approx. 15mins
4. Place cauliflower and ½ the liquid into a blender along with a knob of butter, puree adding more liquid as necessary. Taste and adjust seasoning

Broccolini

1. Season and oil the broccolini and grill on a BBQ on medium heat for 6-8 minutes until charred all over
2. If you don’t have a BBQ then par boil the broccolini for 1-2 minutes and pan fry with oil and salt for 2-3 minutes

Salmon

1. Season the salmon generously and place in a pan on medium heat skin side down and cook for 4 minutes
2. Turn the salmon and cook for a further 3 minutes. Allow salmon to rest for 2 mins before serving *see tips*
3. Serve with puree, broccolini and a good spoon of mild El Chori Chimichurri

Essential Tools

· Frying pan

· BBQ

· Tongs

· Chef knives

· Chopping board

· Blender

· Saucepan

· Measuring/weighing utensils

Tips and Tricks

· I have used skin on salmon but feel free to use skin off if you prefer

· The recipe is based upon center pieces of the salmon that weigh 200+ grams each, cooking times will vary upon size and thickness

· The cauliflower puree can be made in advance and reheated

· Careful not to boil the cauliflower puree as this will cause the milk to curdle – just a light simmer. Alternatively, you can boil in JUST stock and add a little cream to the blender when finished