Step 1: Clean and portion the salmon fillet, remove the belly fat and portion at 170 grams.
Step 2: Sanitize all the vegetables and place them aside.
Step 3: To make the lemon dressing, peel the fresh lemon, remove the seeds using a wooden skewer.
Step 4: Chop the lemons in quarter, place them in a cooking pot add water and turmeric.
Step 5: Cook until soft, remove from heat and let it cool down.
Step 6: Place the lemon mixture in a food processor, add honey and blend.
Step 7: Then add olive bit by bit to form a beautiful thick consistency.
Step 8: Mix the lemon dressing and the coconut cream and place it in a squeeze bottle.
Step 9: Blanch the cauliflower and broccoli separately.
Step 10: For the cauliflower add turmeric before blanching to get the color on the cauliflower.
Step 11: Cut the onions into quarters, in a pan sauté until soft and translucent.
Step 12: Char grill both the cauliflower and broccoli, slice them in small pieces.
Step 13: Add both the cauliflower, broccoli and the onions together
Step 14: Slice the radish into small slices and place them in ice water.
Step 15: Score the salmon by making small incision on the skin side of the fish. This helps the fish to be crispy.
Step 16: Season with salt and pepper to taste.
Step 17: Using a heavy pan, add olive oil and sear the salmon skin side first.
Step 18: Turn the salmon and sear all sides, place in the oven cook for 5 to 7 minutes.
Step 19: When plating, warm the vegetables and plate them in the middle of the plate, place the salmon on top as per the picture, dress with coconut lemon dressing and garnish with micro greens and the sliced red radish.
NB: The nutritional values are for 1 portion