RECIPE: Roasted Wild Salmon with Cauliflower, Pine Nuts, & Red Pepper Dill Sauce

Toasted-Wild-Salmon-Recipe-Bellevue-Washington

Serves 6-8

FOR THE SAUCE

3 red peppers, stemmed, seeded, and chopped + 2 roasted red peppers
2 cloves whole garlic
1 T smoked paprika
1 shallot cut into 8th
1 red onion, chopped
1 white onion, chopped 
1 c tomato, chopped
2 T extra virgin olive oil
1 bay leaf
1 sprig parsley
1 sprig basil
1 T fresh dill
Salt and pepper to taste
Sweat the onions, garlic, and shallots until tender and translucent. Add the chopped peppers and continue to sweat until tender. Add smoked paprika, roasted peppers, chopped tomato, and vegetable stock or water to cover. Add bay leaf, basil and parsley. Bring to simmer and cook for about one hour. Puree and strain. Bring to simmer and add fresh dill. Season with salt and pepper.

FOR THE CAULIFLOWER

1 lb cauliflower
2 T toasted pine nuts
2 T dried currants 
1 T extra virgin olive oil
1 T anchovy fillet
1 tsp chili flakes
1 T chopped parsley
Kosher salt to taste
Fresh ground black pepper to taste
Cut the cauliflower into small florets and blanch in boiling water for 30 seconds. Set aside. Heat the oil in a pan to medium heat. Add the cauliflower, stir to coat, and roast over medium heat until the cauliflower begins to brown. Add the anchovy and continue cooking (the anchovy will begin to break down and dissolve, coating the cauliflower). Add the chili flakes, currants, and pine nuts. Stir to heat through. Season with salt and pepper. Toss with parsley and serve.

FOR THE SALMON

6 to 8 portions of salmon
Salt and pepper to taste
2 T olive oil
Heat a large non-stick pan over high with olive oil. Season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Cook for 7 minutes (or until cooked about three quarters of the way through). Turn fillets and cook about 3 minutes more, or until still barley pink in the center.

HOT TO SERVE

Spoon the red pepper sauce into the center of each plate. Pack the cauliflower into a ring mold on top of the sauce. Place the salmon on top of this and serve at once.

 

Originally from PRO Pulse November-December 2011
By Adam Stevenson

 

 

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