Salmon with Grilled Heart of Lettuce, Cauliflower, and Pickled Cucumber

Method

• Preheat the oven to 120°C and cut the salmon into portions. Sprinkle with a little salt and lemon zest. Let it rest at room temperature for 20 minutes.
• Bake the salmon in the oven for eight minutes.
• Slice the cucumber thinly with a mandoline or cheese slicer, and soak in vinegar.
• Brown butter on low heat, stirring occasionally. Let it cool. Add soy sauce and finely chopped shallots.
• Cut the heart of lettuce into four equal parts. Wash thoroughly and season with salt and pepper.
• Heat a skillet and cook the heart of lettuce with the cut side down until golden. Sprinkle with salt and drizzle with oil.
• Cut cauliflower into small florets and sauté in butter over medium heat. Cook until golden and squeeze over lemon juice.
• Arrange the heart of lettuce with cauliflower on top. Squeeze the cucumber to let most of the vinegar drain off. Place the cauliflower over the lettuce and garnish with cress or other herbs. Serve the fish beside and drizzle with soy butter.