Makes 4 servings
Prep tIme: 10 minutes
Total time: 30 minutes
12 ounces (340 g) fresh salmon
sour cream, as a garnish
dry thyme, 2 or 3 pinches
1/2 cup (120 ml) maple Syrup
1/2 cup (120 ml) balsamic vinegar
1 garlic flower bulb, thinly sliced
1/8 teaspoon (.625 ml) fresh shredded ginger
1 mango, peeled and diced
1 tablespoon (15 ml) olive oil
1/2 red pepper, diced
2 scallions, thinly sliced
1 tablespoon (15 ml) of fresh herbs (cilantro + mint)
1 lime, juiced
salt and pepper to taste
1 tablespoon (15 ml) honey
2 tablespoons (30 ml) ground turmeric
1 tablespoon (15 ml) crushed red Chilies
1/2 tablespoon (7.5 ml) ground cumin, coriander,
1/2 tablespoon (7.5 ml) grated ginger
1 head of cauliflower, cut into 3/4-inch (1.9 cm) slices
2 tablespoons (30 ml) olive oil
Preheat oven to 275°F/135°C.
In a small saucepan over low heat, mix together maple syrup, garlic and balsamic vinegar.
Heat just until bubbling then remove from heat. Use half of the glaze for basting and reserve the rest for later.
SLOW ROAST SALMON
Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, add 2-3 sprigs of thyme and bake for another 5-10 minutes.
In a small bowl, combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Season with salt, pepper and honey. Refrigerate or serve immediately.
Brush cauliflower with oil, season liberally with spice mixture. Place cauliflower on hot side of grill and cook, turning, until it is lightly charred on both sides, 3 minutes per side.
Move cauliflower to cooler side of the grill, cover, and continue to cook until tender, 10-15 minutes.
Top salmon filets with reserved maple syrup mixture and mango relish.
Plate with side of bbq cauliflower.
Garnish with dollop of sour cream.