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.
No comments:
Post a Comment