Though salmon is mentioned first in the title, this Martha Stewart recipe is really about the cauliflower. The vegetable gets a lot of love here, including a rub-down with minced garlic, anchovies, red pepper flakes, and extra virgin olive oil. It's then roasted in a hot oven until slightly blackened in spots, and utterly delicious.
The salmon gets a simple sprinkling of salt and pepper, and a few slices of lemon. It's fine, but not going to change your life. The dish only comes alive when you mix in the cauliflower bits, which are slightly spicy, a little nutty, and certainly the best part of the meal.
- 4 garlic cloves, chopped
- 4 anchovy fillets
- 1/2 teaspoon red-pepper flakes
- Salt and pepper
- 4 tablespoons extra virgin olive oil
- 1 head cauliflower, core removed, cut into large florets
- 4 skinless salmon fillets (4 to 6 ounces each)
- 2 lemons
Preheat oven to 450 degrees. Place garlic, anchovies, red pepper flakes, and a generous pinch of salt in a mortar and grind with pestle until it is a paste.
Spoon the paste into a large bowl, and stir in the olive oil. Add the cauliflower, toss well into it is coated evenly with the paste. Dump this mixture into a large roasting pan. Transfer to the oven and roast until the cauliflower is beginning to soften, about 15 minutes.
Thinly slice one of the lemons. Cut the other one into four wedges.
Season the salmon on both sides with salt and pepper. Carefully remove roasting pan from the oven. With a pair of tongs, move the cauliflower to the sides of the pan. Place the fillets in the center of the pan, and top each fillet with two slices of lemon. Return pan to the oven. Cook until salmon fillets are opaque throughout, about 10 minutes.
Serve the salmon and cauliflower with a lemon wedges on the side.