Cauliflower Soup with Salmon Skewers

Rinse, trim and divide cauliflower into florets. Set two florets aside for garnish and coarsely chop the rest. Peel and finely dice shallots. In a pan, sauté chopped cauliflower and shallots in melted butter. Add broth and cream and simmer about 20 minutes. In another pot, bring vermouth and saffron to a boil. Remove from heat. Puree soup until smooth and season with salt, pepper, and a squeeze of lime juice. Mix approximately 1/3 of the soup with vermouth and saffron mixture.

For the skewers: Combine soy sauce and sugar in a pot and boil until reduced by half. Remove from heat. Cut salmon into 2 cm (approximately 3/4 inch) cubes. Slice reserved cauliflower florets and thread alternately with cubed salmon onto skewers. In a pan, sauté skewers in hot oil on all sides over high heat. Deglaze with soy marinade. Coat skewers in sesame seeds.