Salmon, Cauliflower Purée with Cherry Tomato, Balsamic Reduction

Paul asked me to create a healthy yet, non vegetarian (for a change) recipe! Here's what I came up with!
Steamed Salmon steak, Cauliflower Purée with cherry tomato/balsamic reduction as a final touch!

Tip: while cooking make sure the cauliflower is nicely seasoned. It will have a good impact in the final result!

You can play with the purée, try adding spinach, sweet potato, green peas to to base recipe! I'm telling you the result is amazing!
In this recipe I kept it plain, feel free to recreate your version! (I love cauliflower/sweet potato purée- Salmon combination). 

Here's how I did:

Salmon:
200 gr. fresh Salmon steak
Salt

1/2 Lemon (juice and zest)
Garlic powder

Marinate the fish in lemon juice and zest; salt and garlic powder (couple of hours). Steam for 3 to 5 minutes, until tender (don't overcook it!!!)

Cauliflower Purée

500 gr Cauliflower

1 Onion (medium size)

4 Garlic gloves

1 Tbsp Vegetable stock powder

1 Tbsp Olive oil
Nutmeg to taste

Cook cauliflower in a medium pan with water and vegetable stock until soft.

Drain and transfer it to a blender.

Heat oil in medium heat and sauté onion, garlic until golden brown. Add it to cauliflower and purée it.

Season with nutmeg and salt/pepper if needed.

Cherry Tomate and Balsamic Vinegar Reduction

100 gr. cherry tomato (red, orange, yellow)

Balsamic vinegar

Salt and pepper 

In a non stick pan sauté tomato until soft, add salt and pepper and finally balsamic vineger

Cook in a medium heat until "caramel" texture.

Serving: in a plate put the purée, salmon on top and drizzle the tomato/balsamic vineger.

Smaklijk!