Roasted Wild Salmon With Pickled Cauliflower Salad
By Traeger Kitchen
2 Reviews
From stream to table. This wild salmon is seasoned with garlic, parsley dill and fresh lemon juice, roasted over applewood and paired with a homemade pickled cauliflower salad.
Prep Time
30 Minutes
Cook Time
40 Minutes
Pellets
Apple
Yields: 6 Servings
Ingredients
main
- 1 Head
- Cauliflower, cut into florets
- 1 Large
- Bell Pepper, Red
- 1/2 Cup
- Golden Raisins
- 8 Pieces
- Jarred Pepperoncini Peppers, thinly sliced
- 1 Small
- yellow onion
- 3/4 Cup
- red wine vinegar
- 1/3 Cup
- sugar
- 2 Tablespoon
- peppercorns
- 3 Whole
- dried bay leaves
- 2 Tablespoon
- dried oregano
- 2 Tablespoon
- thyme leaves
- 3/4 Cup
- extra-virgin olive oil
- 3 Clove
- garlic, thinly sliced
- 1 Teaspoon
- fresh parsley
- 1 Teaspoon
- Dill Weed, fresh
- 3 Teaspoon
- lemon juice
- To Taste
- salt
- To Taste
- black pepper
- 3 Pound
- (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
Units of measurement:
Step
Step 1
Bring a large pot of salted water to a boil. Cook cauliflower until tender, 2–4 minutes. Using a slotted spoon, transfer cauliflower to a bowl of ice water. Repeat with bell peppers.
Ingredients
1 Head Cauliflower, cut into florets
1 Large Bell Pepper, Red
Step 2
Drain vegetables and transfer to a bowl with raisins, pepperoncini, and onions. Heat oil and garlic in a small saucepan over medium high heat. Cook until fragrant.
Ingredients
1/2 Cup Golden Raisins
8 Pieces Jarred Pepperoncini Peppers, thinly sliced
1 Small yellow onion
Step 3
Add vinegar, sugar, peppercorns, bay leaves and bring to a boil. Cook until sugar is dissolved, 1-2 minutes. Stir in oregano, thyme and pour mixture over vegetables. Toss to combine. Allow to sit at room temperature for 10 minutes and chill in fridge.
Ingredients
3/4 Cup red wine vinegar
1/3 Cup sugar
2 Tablespoon peppercorns
3 Whole dried bay leaves
2 Tablespoon dried oregano
2 Tablespoon thyme leaves
Step 4
When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
Step 5
In a small bowl, mix together olive oil, garlic, parsley, dill and lemon juice. Brush mixture all over the salmon and sprinkle with salt and pepper to taste.
Ingredients
3/4 Cup extra-virgin olive oil
3 Clove garlic, thinly sliced
1 Teaspoon fresh parsley
1 Teaspoon Dill Weed, fresh
3 Teaspoon lemon juice
To Taste salt
To Taste black pepper
3 Pound (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
Step 6
Place salmon directly on grill grate and roast for 20 to 25 minutes or until an instant read thermometer inserted in the thickest part of the meat registers 145℉ and meat easily flakes. Remove from grill.
Step 7
Serve immediately with pickled cauliflower salad. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.