Roasted Wild Salmon With Pickled Cauliflower Salad
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.
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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.
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.
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.
When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
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.
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.
Serve immediately with pickled cauliflower salad. Enjoy!
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