Slow Roasted Salmon With Roasted Creamy Cauliflower Recipes

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ROASTED SALMON WITH SPICY CAULIFLOWER



Roasted Salmon with Spicy Cauliflower image

The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 9

4 garlic cloves
2 to 4 anchovy fillets (optional)
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons olive oil
2 tablespoons anchovy oil (from can of anchovies) or olive oil
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets, (6 to 8 ounces each)
4 thin lemon slices, halved, plus 4 wedges, for serving

Steps:

  • Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using 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 until starting to soften, about 15 minutes.
  • Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

OLIVE OYL'S ROASTED SALMON WITH CAULIFLOWER PUREE



Olive Oyl's Roasted Salmon With Cauliflower Puree image

This is a recipe my Mom makes that came from Emeril LaGasse. She bakes a whole salmon and purees a head of cooked cauliflower in the blender. If you aren't sure you like salmon, you should really give this a try. This is definitely something to make when company's coming. Everyone will want the recipe. This is 5 stars plus. Thanks Mom and Thanks Emeril!

Provided by AmyZoe

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb cauliflower floret, stems trimmed
3 cups water
salt
1 tablespoon olive oil
1/2 cup heavy cream
fresh ground white pepper
1 lb fresh salmon fillet, skinned and cut into 4 (4 ounce)
1 tablespoon olive oil
kosher salt
fresh ground black pepper
2 teaspoons butter
1/2 cup fresh baby sweet peas

Steps:

  • Preheat the oven to 225 degrees.
  • In a large saucepan, combine the cauliflower, water, and salt over high heat.
  • Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes.
  • Remove from the heat and drain.
  • Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes.
  • Season with salt and black pepper.
  • Bake for 15 minutes.
  • In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute.
  • Add the peas, stir gently, and cook for 1 minute.
  • Spoon the pureed cauliflower in the center of each plate.
  • Lay a piece of salmon on top of each and garnish with the peas.

Nutrition Facts : Calories 339.9, Fat 23.7, SaturatedFat 9.7, Cholesterol 104.9, Sodium 122.6, Carbohydrate 6.5, Fiber 2.4, Sugar 2.4, Protein 25.4

OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS



Oven-Roasted Salmon with Cauliflower and Mushrooms image

Provided by Curtis Stone

Categories     main-dish

Time 1m

Yield 4 servings

Number Of Ingredients 19

1/2 cup dry red wine
1/4 cup dried currants
3 tablespoons finely chopped shallots
3 tablespoons red wine vinegar
2 tablespoons packed light brown sugar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head cauliflower, cored and cut into small florets
1/4 cup extra-virgin olive oil
Kosher salt
1 1/4 pounds assorted mushrooms (such as cremini, oyster and stemmed shiitakes), halved lengthwise if large
1/4 cup very finely chopped shallots
2 cloves garlic, finely chopped
3 tablespoons thinly sliced fresh sage
Freshly ground pepper
4 5-ounce salmon fillets (skin on)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/4 cup green pumpkin seeds, toasted (optional)

Steps:

  • Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
  • Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
  • Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
  • Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
  • Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
  • Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.

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