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