• 12 ounces (340g) fresh salmon
• sour cream, as a garnish
• dry thyme, 2 or 3 pinches
  

GLAZE

• ½  cup (120ml) maple Syrup 
• ½  cup (120ml) balsamic vinegar
• 1 garlic flower bulb, thinly sliced
• ⅛ teaspoon (.625ml) fresh shredded ginger
  

MANGO RELISH

• 1 mango, peeled and diced
• 1 tablespoon (15ml) olive oil
• ½  red pepper, diced
• 2 scallions, thinly sliced
• 1 tablespoon (15ml) of fresh herbs (cilantro + mint)
• 1 lime, juiced
• salt and pepper to taste
• 1 tablespoon (15ml) honey
  

BBQ CAULIFLOWER

• 2 tablespoons (30ml) ground turmeric
• 1 tablespoon (15ml) crushed red Chilies
• ½  tablespoon (7.5ml) ground cumin, coriander 
• ½  tablespoon (7.5ml) grated ginger
• 1 head of cauliflower, cut into ¾-inch (1.9cm) slices
• 2 tablespoons (30ml) olive oil
  

Preheat the oven to 275°F/135°C.

GLAZE

In a small saucepan over low heat, mix together maple syrup, garlic and balsamic vinegar. 

Heat just until bubbling then remove from heat.  Use half of the glaze for basting and reserve the rest for later.

SLOW ROAST SALMON

Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, add 2-3 sprigs of thyme and bake for another 5-10 minutes.

MANGO RELISH

In a small bowl, combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Season with salt, pepper and honey.  Refrigerate or serve immediately.

BBQ CAULIFLOWER

Brush cauliflower with oil, season liberally with spice mixture. Place cauliflower on hot side of grill and cook, turning, until it is lightly charred on both sides, 3 minutes per side. 

Move cauliflower to cooler side of the grill, cover, and continue to cook until tender, 10-15 minutes.

Top salmon filets with reserved maple syrup mixture and mango relish.

Plate with side of bbq cauliflower. 

Garnish with dollop of sour cream.