| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Mediterranean |
| Diet | High-protein |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to the boil. Add the cauliflowers and cook until very tender. Drain.
Heat the cream and 1 garlic clove in a saucepan until just simmering. Add the cooked cauliflowers. Using a hand-held blender, blitz until completely smooth. Pass through a sieve for a silky texture and season with salt and pepper.
Toss the Fioretto and Murasaki florets with a drizzle of olive oil and grill or roast at 200°C, gas mark 6, until lightly charred and tender. Chop the green broccoli into tiny florets, toss with olive oil and roast in the air fryer at 180°C for 15–20 minutes until crisp and slightly charred.
Place the salmon in a deep saucepan with the thyme, remaining garlic cloves and citrus peels. Pour over 500ml of olive oil so the fillets are completely submerged. Heat gently until the oil reaches 52°C, then remove from the heat and allow the salmon to rest in the oil for 5 minutes. Alternative method: cook in the oven at 120°C, lowest gas mark, for 20 minutes.
Spoon the cauliflower sauce onto plates. Place the poached salmon fillets on top, add the grilled Fioretto and Murasaki, and finish with the crispy broccoli.
