11 - Grilled Cauliflower and Portobello Mushrooms with grilled orange Salmon

1 salmon
1 cauliflower head
100 grs green onions
250 grs portobello mushrooms
lactonese to taste
2 oranges
2 lemons
olive oil
sea salt
1 bunch of thyme

1 - Turn over the salmon so you can see the skin up.
Add sea salt.
2 - Preheat the grill on medium heat. Take the salmon
to the grill, add lemon slices and thyme on top, and
cook for about 30 minutes on medium heat, always
with the skin down.
3 - Chop portobellos in four and the cauliflower in
sticks.
4 - Preheat the griddle on medium heat. Add olive
oil, cauliflower, portobellos and green onions. Add
some thyme on top.
5 - Cook the vegetables for about 25 minutes. Mix
during the cook.
6 - Cut in half the oranges and take them to the
secondary grate, on high heat, until very golden
(almost burnt).
7 - For the plating: spread lactonese over the plate,
add one cauliflower stick, two green onions and two
slices of portobellos.
8 - With the spoon, take the flesh out from the
crunchy skin, and place salmon on top.
9 - Finish with olive oil, thyme and add spread
golden orange juice on top.