Tuesday, July 22, 2014

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Roasted Salmon with Cauliflower, Red Onion and Capers

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Rochester: Roasted Salmon with Cauliflower, Red Onion and Capers
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SERVES:
2

INGREDIENTS:

two 6-7 ounce salmon fillets

2-3 cups thinly sliced cauliflower florets
1/2 medium large red onion, thinly sliced
1/3 cup rough chopped fresh parsley
approx. 1 Tbs capers, well drained

for the vinaigrette:
3-4 Tbs extra virgin olive oil
3-4 Tbs balsamic vinegar
1-2 tsp honey
1 tsp Dijon mustard

PROCEDURE:

Preheat the oven to 400 degrees.

Thinly slice 2 - 3 cups cauliflower florets and thinly slice 1/2 large red onion, rough chop about 1/3 cup fresh parsley.

Add a little olive oil to a baking dish, add the salmon fillets, add oil to the salmon and season with salt and pepper......and, when the oven it hot, place it on the center rack.

Once the salmon is in the oven, add a splash of olive oil to a large, heavy bottomed pan on medium high heat and, once that heats up, add the cauliflower florets and add the sliced onion to the top of that.

Let that cook along for a few minutes with the cauliflower on the bottom for a bit, to caramelize the cauliflower, before stirring things around and cooking the onion as well.

You may need to add a little more olive oil to the cauliflower as it is cooking along and, while you're keeping your eye on that, make the vinaigrette.

Add 3 Tbs extra virgin olive oil to a mixing bowl with an equal amount of balsamic vinegar, a little squeeze of honey and a tsp of Dijon mustard and whisk it up.

Once the cauliflower is nicely caramelized and the onion has softened up, turn the heat off and add the chopped parsley and add about 1 Tbs well drained capers and add a little bit of the balsamic vinaigrette and toss to coat.

Depending on the thickness of the salmon fillets, they'll take 8-12 minutes to cook.

Serve salmon over top of cauliflower with more vinaigrette around everything.

HINTS:

The cauliflower, onion, capers and balsamic would be great with roasted pork or chicken too!

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