Roasted Wild Salmon With Pickled Cauliflower Salad

Ingredients

Steps

• 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.

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  Ingredients

  • 1 Head cauliflower, cut into florets

  • 1 Large red bell pepper

• 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.

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  Ingredients

  • 1/2 Cup Golden Raisins

  • 8 Pieces Jarred Pepperoncini Peppers, thinly sliced

  • 1 Small yellow onion

• 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.

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  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

• 4

  When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.

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• 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.

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  Ingredients

  • 3/4 Cup extra-virgin olive oil

  • 3 Clove garlic, thinly sliced

  • 1 Teaspoon fresh parsley

  • 1 Teaspoon fresh dill

  • 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

• 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.

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• 7

  Serve immediately with pickled cauliflower salad. Enjoy!

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