Thursday, March 20, 2014

Roasted Salmon with Spicy Cauliflower

Here is the Roasted Salmon with Spicy Cauliflower served with Black Bean, Broccoli and Brown Rice Casserole.
Recipe from Martha Stewart Everyday Foods
Husband-Tested in Alice’ Kitchen

I really love this dish. It's very quick and easy to make. Please don't let the anchovies discourage you from making this. Many people love Caesar salad, but don't realize that Caesar salad dressing has anchovies in it and are surprised when they learn of it. Anchovies can be found in the aisle that has canned tuna, etc... at the Lost River Market & Deli. I always keep anchovies on hand in my pantry (until the container is opened and then I put it in the fridge.)

4 cloves garlic
2-4 anchovy fillets
¼ to ½ teaspoons red-pepper flakes
Kosher salt
Freshly ground pepper
2 Tablespoons olive oil
2 Tablespoons anchovy oil (from can or jar of anchovies) or olive oil
1 head of cauliflower (about 2 pounds), cored and cut into florets
4 salmon fillets (6-8 oz. each)
4 thin lemon slices, halved, plus 4 lemon wedges, for serving

Preheat oven to 450 degrees. Gather garlic, anchovies and red pepper flakes into a pile. Using a chef's knife, coarsely chop; season generously with salt. Using the flat side of knife blade, mash mixture into a paste.
Place paste into a large bowl; add oils and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast about 15 minutes.
Season salmon with salt and pepper. (I rub the salmon around in the oil coated bowl to coat the salmon with the flavorful oil.) Remove baking sheet from the oven; push cauliflower to the sides and place the salmon fillets in the center. Arrange slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, about 10-15 minutes. Serve with lemon wedges.

Serves 4.

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