GRILLED SALMON WITH MUSHROOMS AND CAULIFLOWER

INGREDIENTS

• Three pieces of fresh Salmon, skin on
• 250-gram mushrooms, cut into half
• Half a cauliflower, cut into florets
• 3 cloves garlic, minced
• One onion, chopped
• 4 tablespoon olive oil
• 4 tablespoon butter
• 1 tablespoon fresh thyme leaves
• ½ cup fresh parsley, chopped
• 1 teaspoon paprika
• ½ teaspoon turmeric
• 1 teaspoon cracked pepper
• ½ teaspoon salt
• Juice of half a lemon 

METHOD:

To cook the Mushrooms and Cauliflower Deep Pan:

1. Heat the butter and olive oil in the Cuisinart Griddler Pan over medium heat.
2. Sauté the onion until softened (about 3 minutes).
3. Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible.
4. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8 minutes.
5. Add garlic, turmeric, paprika and black pepper. Stir well.
6. Add thyme leaves, half a parsley and lemon juice.
7. Cook the mushrooms and cauliflower for few minutes, until fragrant. Season with salt.
8. When serving sprinkle with remaining parsley and thyme.

To grill salmon:

1. Wash and dry salmon with kitchen towel.
2. Brush salmon pieces with olive oil.
3. Heat the Cuisinart Griddler on 170 c degree and cook each side for few minutes until golden.  Serve the grilled salmon with Mushrooms and Cauliflower. Enjoy!