Grilled salmon with tomato-ginger sauce

Ingredients:

• 4 salmon steaks (preferably wild) 280g each, with skin
• 2 large tomatoes
• 1/3 cup + 2 tbsp chopped fresh cilantro
• 2 tbsp. l. rice vinegar
• 2 tsp grated peeled ginger root
• 1 small head of cauliflower (about 1 kg), cut into florets (or a 450 g package of florets)
• 1 and 1/4 tsp. garam masala
• 2 tablespoons unsalted butter, cut into pieces
• Vegetable oil, for grilling
• 2 naan breads (or other flatbreads)

Preparation:

1. Preheat the grill to medium-high heat. Coarsely grate the tomatoes into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, vinegar, and ginger, and season with salt and pepper.
2. Place the cauliflower on one half of a 24-inch sheet of foil; sprinkle with 1/4 teaspoon garam masala and arrange the butter pieces; season with salt and black pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a parcel. Sprinkle the fish with salt, black pepper, and the remaining 1 teaspoon garam masala.
3. Brush the grill grate with vegetable oil. Place the foil package on one side of the grill and grill until puffed and the cauliflower is crisp-tender, about 6 minutes per side. On the other side of the grill, grill the fish until opaque but still pink in the center, 3-4 minutes per side. Transfer to a large plate. Toast the naan bread for about 1 minute per side; cut into wedges.
4. Carefully open the foil package and toss the cauliflower with the remaining 2 tablespoons of cilantro. Pour the tomato-ginger sauce over the salmon and serve with the cauliflower and flatbreads.