cook the rest of the fish. Use a spatula to turn the salmon to the other side. Cook the salmon for no more than 5 more minutes, for a medium rare filet.
Plate the salmon and add zest and lemon juice on each piece, sprinkle with lemon zest and lemon juice and serve immediately.
For the cauliflower, fill a large pot with water (1 inch high) to a boil with garlic cloves. Add the cauliflower to the boiling water and cover. When the cauliflower is soft allowing a knife to puncture the cauliflower and come out smoothly it is ready to puree. Add all of the cauliflower and garlic cloves to a blender with the ghee and blend until smooth. Once the texture is smooth add the salt and pepper and blend to mix.
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