Ingredients (serves 2):
A bunch of asparagus tips
1 cup basil, washed and tightly packed
1 wild salmon fillet (smoked or plain)
2 cups cold pressed olive or hemp oil
Start by cooking your salmon for 15-20 minutes in a preheated oven at about 180 degrees until it is flaky but not too dry. When it is done, bring it out and leave to cool. Meanwhile, grate your cauliflower florettes into a fine couscous, add a little salt and a squeeze of lemon juice and set aside. Then steam your asparagus for a minute, run under cold water and leave to cool while you roughly blend your basil with 1.5 cups of oil, the juice of ½ lemon and sea salt to taste.
Mix the oil, cauliflower and chopped asparagus with some black pepper and more salt and lemon if needed, then flake the salmon into chunks and run it through before garnishing with some basil leaves and serving immediately.
The perfect summer dinner dish from Xochi Balfour @ http://www.thenaturalista.co.uk/