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Roasted Wild Salmon with Pickled Cauliflower Salad

Roasted Wild Salmon with Pickled Cauliflower Salad

By Traeger Kitchen

From stream to table. This wild salmon is seasoned with garlic, parsley, dill, and fresh lemon juice, then roasted over applewood and paired with a homemade pickled cauliflower salad.

Prep Time

30 Minutes

Cook Time

40 Minutes

Pellets

Apple

Ingredients

This recipe serves:

6

Units of Measurement:
Salad
To Taste kosher salt
1 Medium head of cauliflower, cut into 1-inch florets
1 Large Red bell pepper, seeded and sliced
1/2 Cup Golden Raisins
8 Jarred Pepperoncini Peppers, thinly sliced
1 Small Yellow onion, thinly sliced
1 Cup Olive oil
10 garlic cloves, thinly sliced
3/4 Cup Red wine vinegar
1/3 Cup Sugar
2 Tablespoon Whole black peppercorns
3 Bay leaves
2 Tablespoon finely chopped fresh oregano
2 Tablespoon finely chopped fresh thyme leaves
Salmon
3/4 Cup Olive oil
3 garlic cloves, minced
1 Teaspoon chopped fresh parsley
1 Teaspoon chopped fresh dill
1 Tablespoon Fresh lemon juice
3 Pound Wild salmon, skin on
To Taste kosher salt
To Taste freshly ground black pepper

Steps

  • 1

    Make the salad: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.

  • 2

    Blanch the cauliflower in the boiling water until tender, 2-4 minutes. Using a slotted spoon, transfer to the ice bath. Repeat to blanch the red bell pepper.

  • 3

    Drain the cauliflower and bell pepper, then transfer to a large heatproof bowl with the raisins, pepperoncini, and onion.

  • 4

    Combine the olive oil and garlic in a small saucepan over medium-high heat. Cook until the garlic is fragrant. Add the vinegar, sugar, peppercorns, and bay leaves. Cook until sugar has dissolved, 1-2 minutes. Remove the pot from the heat and stir in the oregano and thyme.

  • 5

    Pour the oil mixture over the vegetables and toss to combine. Let sit at room temperature for 10 minutes, then transfer to the refrigerator to chill.

  • 6

    Make the salmon: When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 7

    In a small bowl, mix together the olive oil, garlic, parsley, dill, and lemon juice.

  • 8

    Brush the herb mixture all over the salmon and season with salt and pepper.

  • 9

    Insert the probe into the thickest part of the salmon. Place the salmon directly on grill grates, close the lid, and roast until the internal temperature reaches 145°F and the fish flakes easily, 20-25 minutes.

    375 ˚F / 191 ˚C

    145 ˚F / 63 ˚C

    00:25

  • 10

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