Method
1. Score the skin of the salmon in several places and sprinkle with pink salt flakes
2. Place the salmon on top of the lemon slices inside the stasher bag
3. Add the oils and seal the bag with no air
4. Refrigerate for at least an hour
5. Place parmesan into Thermomix bowl
6. Chop - approx 10 sec, speed 10
7. Remove from the bowl and set aside
8. Place butter and garlic into Thermomix bowl
9. Chop - approx 3 sec, speed 5
10. Sauté - approx 5 min, Varoma, speed 1
11. Add florets and cream
12. Cook - approx 15 min, 100°C, speed 1
13. Check the cauliflower is cooked by mashing it with the back of a fork
14. If not fully cooked, add a few more minutes to the cooking time
15. Add a splash more cream, the grated parmesan, seasoning and oil
16. Blend - approx 30 sec, speed 8
17. Scrape down sides of TM5 bowl
18. Blend - approx 30 sec, speed 8
19. Place the stasher bag with salmon into the varoma dish
20. Place the frozen peas onto the varoma tray and place the varoma into position above the cauliflower
21. Cook - approx 15 min, 100°C, speed 1
22. Remove varoma
23. Place the peas into a separate bowl
24. Remove puree from bowl and keep hot until ready to serve
25. Without cleaning, place ½ cup of the cooked peas with lemon juice, EVOO and more seasoning to taste
26. Blend - approx 15 sec, speed 8
27. This is the pea salad dressing
28. Toss remaining peas, spring onions, mint leaves together with the dressing just before serving as the lemon juice will alter the colour of the peas
29. Drizzle a bit of EVOO in a frying pan
30. Once the frying pan is hot, sear the salmon skin-side down until the skin is crispy
31. Plate up with some Cauliflower Puree, the dressed Pea Salad and salmon on top
32. Finish off with some fresh or fried mint leaves to garnish