Dijon Caper Salmon My Secret - Seafood Portal

Ingredients

• 2 tablespoons Dijon mustard (30 ml)
• 2 tablespoons capers, drained and chopped (30 ml)
• 4 tablespoons caper brine (60 ml)
• 1 jalapeño, finely diced (seeds removed for less heat, if desired)
• 2 cloves garlic, minced
• ½ lemon, juiced (approx. 2 tablespoons/30 ml)
• 2 tablespoons extra-virgin olive oil (30 ml)
• ¼ teaspoon kosher salt (1.5 ml)
• ½ teaspoon black pepper (2.5 ml)
• 2 ½ cups cauliflower florets (approximately 300g)
• 4 salmon fillets (5 ounces/140g each), skin on or off