Food Almond-crusted salmon with cauliflower pure Serves 2 ingredients 4 tbsp whole, blanched almonds 1 tsp dried seaweed flakes (optional) 2 salmon fillets, about 140g Juice of lemon 2 tsp honey Sea salt and freshly ground black pepper for the cauliflower pure 1 small cauliflower 200ml chicken stock 1 tsp thyme leaves 1 generous knob of butter method Preheat the oven to 200C/180C fan/350F/Gas mark 4. Using a mortar and pestle, coarsely crush the almonds, then add the seaweed flakes if using and season with salt and pepper. Place two large sheets of foil on the work counter. Put a salmon fillet inthe centre of each. Squeeze thelemon juice over the fish. Smear a teaspoon of honey over the top of each piece, then press the crushed nuts on top of the fish to form a crust. Wrap the foil around the sides of the fish, leaving the top open so the crust can toast in the oven. Bake for 2025 minutes until the salmon is cooked through. Meanwhile, discard the cauliflowers tough outer leaves, then cut the smaller leaves into pieces. Break the cauliflower into florets and roughly chop the stalks. Bring the stock to the boil in a large pan, add the cauliflower and thyme, and cook over low heat for 10-15 minutes until the cauliflower is tender. Transfer to a food processor and blend until smooth. Return to the pan, stir in the butter and cook over low heat until heated through. Season well. Divide the pure between plates, take the salmon out of the parcels and place on top. Season with a little pepper.