In just half an hour on the grill you can cook a delicious lunch of fish and vegetable side dish. On one half will be fried cauliflower in butter in a foil package, and on the other half are salmon steaks. Both fish and cauliflower in front of sprinkled with cooking Indian seasoning garam-masala, which fills the whole dish with magical oriental flavors. Fish served with fried tortillas and chopped fresh tomato sauce, mixed with cilantro and grated ginger. Its warming taste is interesting complement spicy fish and vegetables. Nutrition value of one serving: (total 4) Calories 566, total fat 18 g., Saturated fat 6 g., Protein 64 g., carbohydrates 34 g., fiber 4 g., cholesterol 148 mg., sodium 419 мг., сахар 0 г. 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 salmon steaks (preferably wild) 280 g each, with skin
- 2 large tomatoes
- 1/3 Art. + 2 tbsp. l chopped fresh cilantro
- 2 tbsp. l rice vinegar
- 2 tsp grated peeled ginger root
- 1 small head of cauliflower (approximately 1 kg.), Chopped on inflorescences (or packaging (450 gr.) inflorescences)
- 1 and 1/4 tsp garam masala
- 2 tbsp. l unsalted butter, sliced into pieces
- Vegetable oil, for grilling
- 2 naana cakes (or other cakes)
Recipes with similar ingredients: salmon, tomatoes, ginger root, cauliflower, tomato sauce, garam masala, naan cakes, rice vinegar, cilantro
Recipe preparation:
- Preheat the grill to moderate heat. Rub tomatoes on a coarse grater in a medium-sized bowl; discard the skin. Intervene 1/3 Art. cilantro, vinegar and ginger, salt and pepper.
- Spread the cauliflower on one half of a sheet of foil long 60 cm .; sprinkle 1/4 tsp. seasonings garam masala and spread pieces of butter; sprinkle with salt and black pepper. Add up foil over cauliflower and squeeze the edges to seal and form a bundle. Sprinkle fish with salt, black pepper and the remaining 1 tsp. garam masala.
- Lubricate the grill with vegetable oil. Put the bundle out foil on one side of the grill and fry until it swells, and cauliflower fries and does not become soft, for about 6 minutes each side. On the other side of the grill, fry the fish until it will become dull, but will still be pink in the center, for 3-4 minutes with each side. Transfer to a large plate. Fry naan about 1 minute on each side; cut into slices.
- Carefully open the foil bag and mix the cauliflower with the remaining 2 tbsp. l cilantro. Sprinkle salmon with tomato ginger sauce and serve with cauliflower and tortillas.
