Caramelised Cauliflower and Smoked Salmon Crostini - Chef Recipe by Leanne Kitchen
"Caramelised...how? If you cook cauliflower for long enough in a little oil, its natural sugars will...
6 x 170g portions of wild salmon
1 box couscous
1 cup fresh orange juice
2 cloves of garlic, minced
Salt and cracked pepper to taste
2 Tbs white miso paste
1/3 cup sushi vinegar
Vegetable oil for grilling
1/3 cup extra virgin olive oil
3 Tbs honey
1 cup radicchio leaves and microgreens for garnish
Pre-heat grill to medium-high.
Cook couscous according to box instructions. Set aside.
Heat a non-stick frypan to medium-high heat. Drizzle in a little vegetable oil, add a pinch of salt and garlic. Stir for 2 minutes and remove from heat.
Make the orange and miso dressing in a medium bowl. Add garlic, a pinch of salt and pepper, orange juice, olive oil, honey, sushi vinegar and miso paste. Whisk to combine and set aside.
Wipe grill surface with a piece of paper towel, soaked in vegetable oil. This lessens the chance of the salmon sticking to the grill.
Baste salmon with olive oil, salt and pepper. Place fish skin side down and cook for about 3-5 minutes on each side.
Cover a small ramekin with plastic wrap. Fill with couscous mixture and turn upside down on a plate.
Place salmon next to couscous and drizzle with orange miso dressing. Sprinkle with microgreens and garnish couscous with a couple of sprigs of radicchio.
Credits: Lisa Mead
Photo Credits: Lisa Mead