Coffee-Cacao Salmon with Rustic Cauliflower Mash and Warm Dill Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Bring a large pot of water with a pinch of salt to a boil.

2. 2

   Cook the cauliflower and 3 garlic cloves in the boiling water for 10 to 12 minutes, until the cauliflower is very tender. Drain very well.

3. 3

   Meanwhile, pat the salmon fillets dry with paper towels. In a small bowl, mix the ground coffee, cocoa powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, 1/2 teaspoon black pepper, the zest of half the lemon, and the Dijon mustard. Add 1 tablespoon olive oil and stir into a paste.

4. 4

   Spread the coffee-cacao mixture over the top of each salmon fillet. Place the fillets on a lightly greased baking tray or oven-safe skillet with a little olive oil.

5. 5

   Bake the salmon at 220 °C / 425 °F for 8 to 10 minutes, until just cooked in the center and it flakes easily.

6. 6

   While the salmon bakes, place the drained cauliflower and cooked garlic in a processor, or mash by hand. Add the heavy cream, 20 g butter, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend or mash into a rustic purée. Keep warm.

7. 7

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and the remaining 10 g butter. Add the cucumber and 1 minced garlic clove; sauté for 1 to 2 minutes, just until the cucumber is warm but still crisp.

8. 8

   Add the fresh dill, the remaining 1/2 teaspoon smoked paprika, 1 tablespoon lemon juice, a pinch of salt, and a pinch of black pepper to the cucumber. Toss for 30 seconds more and remove from the heat.

9. 9

   To serve, divide the rustic cauliflower mash among plates, top with the coffee-cacao salmon, and add the warm dill cucumber on the side. If desired, finish with a little extra lemon zest on top.