
Ingredients

Currant-Red Wine Vinaigrette
1/2 cup dry red wine
1/4 cup dried currants
3 tbsp finely chopped shallots
3 tbsp red wine vinegar
2 tbsp light brown sugar
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cauliflower and Mushrooms
1 head cauliflower, cored and cut into small florets
1/4 cup olive oil
Kosher salt
1-1/4 pounds assorted mushrooms, such as cremini, oyster, and stemmed shiitakes, large mushrooms halved lengthwise
1/4 cup very finely chopped shallots
2 garlic cloves, finely chopped
3 tbsp thinly sliced fresh sage leaves
Salmon
4 (5-oz) salmon fillets with skin
Kosher salt and freshly ground black pepper
1 tbsp olive oil
1/4 cup hulled pumpkin seeds, toasted
Method
- Preheat the oven to 450°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 cauliflower and mushrooms. In a large bowl, toss the cauliflower with 2 tablespoons of the oil to coat. Season to taste with salt. Spread on a large, rimmed baking sheet. Roast, stirring occasionally, for about 30 minutes, or until the cauliflower is tender and lightly browned.
- Remove from the oven. Reduce the oven temperature to 400°F.
- Heat a large heavy nonstick skillet over high heat. Add the remaining 2 tablespoons oil, then add the mushrooms and cook, without stirring, for about 4 minutes, or until golden on the bottom.
- Stir the mushrooms and cook for about 4 minutes more, or until tender and well browned.
- 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. 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, for about 5 minutes, or until the skin is golden brown.
- Turn the salmon over, transfer the skillet to the oven, and roast for 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 small knife. Meanwhile, if necessary, uncover the cauliflower mixture and rewarm in the oven.
- Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.
Makes 4 servings.
Source: What’s for Dinner
Today’s Comic

Filed under: Fish, Mushroom, Recipe Clipping, Vegetable, Wine | Comments Off on Oven-roasted Salmon with Cauliflower and Mushrooms