Combine cauliflower, fennel, and garlic in a pot, then add water until vegetables are about halfway submerged. Sprinkle with a generous amount of salt. Bring to a boil, then reduce heat and simmer until vegetables are fork tender, about 30 minutes.

Drain vegetables and squeeze out excess water. Transfer to Vitamix or food processor, along with thyme and a pinch of salt. Blend vegetables while slowly drizzling in olive oil until consistency is very creamy, about six to eight minutes.

Sauté cherry tomatoes in a deep skillet for five minutes.

Add sliced garlic, ginger, and lemongrass and sauté for another two to three minutes.

Add tomato paste and stir to combine, then add vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes. Season with salt and pepper to taste. Remove lemongrass.

Sprinkle salmon skin with salt and let it sit for four to five minutes. Pat with paper towel to remove excess moisture.

Heat olive oil in a non-stick pan or cast iron skillet. Once hot, sear salmon for six to eight minutes, skin side down, pressing down with a spatula to achieve an even sear. Flip and cook a few minutes more, until cooked through.

Place cream inside a bowl, then plate salmon over cream. Pour broth slowly around the cream.

Finish with thin slices of radish, micro cilantro and Maldon salt. Add a sprinkle of chopped pistachios and a lemon or lime wedge, if desired.