Cauliflower salad with roasted salmon

Name: Cauliflower salad with roasted salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small head cauliflower (about 1 kg); 7-10 Tbsp Salt; 500 g Mushrooms; 1 collar Spring onions; 8-10 Stem(s) Thyme; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 TABLESPOONS dark balsamic vinegar; 1/2 TEASPOON grainy mustard; 320 g Salmon fillet; 1 Organic Lemon; 125 g Low-fat curd; 2 TABLESPOONS Milk; 60 g Feta 'light' (11 % fat); baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small head cauliflower (about 1 kg)
7-10 Tbsp Salt
500 g Mushrooms
1 collar Spring onions
8-10 Stem(s) Thyme
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 TABLESPOONS dark balsamic vinegar
1/2 TEASPOON grainy mustard
320 g Salmon fillet
1 Organic Lemon
125 g Low-fat curd
2 TABLESPOONS Milk
60 g Feta 'light' (11 % fat)
baking paper

Directions

1
Clean, wash and cut the cauliflower into florets. Blanch the cauliflower florets in boiling salted water for 2-4 minutes. Drain and leave to drain well in a sieve. Clean, halve or quarter the mushrooms.
2
Clean, wash and cut the spring onions into pieces of about 4 cm. Wash the thyme, shake dry and remove the leaves.
3
Place the cauliflower, mushrooms, spring onions, thyme and 3 tbsp. olive oil in a bowl and mix well. Season with salt and pepper. Spread everything on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
4
manufacturer) cook for 20-25 minutes.
5
In the meantime, mix vinegar and mustard for the vinaigrette. Season with salt and pepper. Stir in 2 tablespoons of olive oil drop by drop. Wash the salmon, dab dry and cut into four slices. Wash lemon, grate dry, grate peel thinly.
6
Halve the lemon, squeeze half of it. Sprinkle fish slices with it (use the remaining half of the lemon for other purposes). Season with salt and pepper. Heat 1 tablespoon of olive oil in a large, coated frying pan.
7
Fish in it from both sides 3-4 minutes sear. Remove and sprinkle with lemon juice. For the dip, stir the quark and milk until smooth. Stir lemon zest into the quark. Season to taste with salt and pepper.
8
Remove the vegetables from the oven and mix with the vinaigrette. Season again with salt and pepper if necessary. Crumble the feta and mix into the vegetable salad. Arrange the salad on plates and arrange 1 salmon strand on each plate.
9
Garnish with thyme as desired.