Salmon with Tangy Cauliflower

Salmon with Tangy Cauliflower 

From Martha Stewart 

So, I made this dish about a month ago when John was out of town.  I took pictures and got the recipe in my drafts folder right away.  And then…nothing.  I don’t know why, but I just never got around to posting it.  Which is silly, because it’s good and you, my dear readers, deserve to know about it.  So good, in fact, that I’ve made it again since then, and this time with John, who agreed with it’s blogworthyness.

Specifically, the cauliflower is out of this world.  Don’t be wary of the anchovy – it doesn’t taste fishy, just salty and savory and amazing.  One word of advice, use a baking sheet without any non stick spray or anything.  Use foil if your sheets are gross, but do NOT, I repeat NOT, use parchment.  John got the shaft because I randomly used parchment when I made it the second time and the cauliflower didn’t get crispy like it did when I made it for myself.  The flavor was still outstanding, but the crispiness is really where it’s at.  As for the salmon, it’s a super simple preparation with just salt, pepper and lemon, but it goes perfectly with the cauliflower and it’s an all around great dish.


  • 4 garlic cloves
  • 4 anchovy fillets, packed in oil
  • 1/2 tsp crushed red pepper
  • coarse salt, to taste
  • pepper, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp anchovy oil, from the anchovy can or tin
  • 1 head cauliflower, cored and cut into florets
  • 4 salmon fillets, 6-8 oz each
  • 1 lemon cut into 4 thin slices, each slice cut in half
  • 1 lemon cut into 4 wedges, for serving


  1. Preheat oven to 450 degrees.
  2. Gather garlic, anchovies, and red pepper into a pile on your cutting board.  Coarsely chop the mixture.  Season the pile generously with salt.  Using the side of your knife, mash the mixture into a paste.
  3. Place paste into a large bowl.  Add oils and mix to combine.  Add cauliflower and toss to coat.
  4. Spread mixture onto a large rimmed baking sheet.  Roast 15 minutes.
  5. Season salmon with salt and pepper.
  6. Remove baking sheet from oven (after 15 minutes).  Toss cauliflower and then push it to either side.  Place the salmon in the middle of the baking sheet.  If your salmon has skin, place it skin side down.  Arrange two half slices of lemon on each fillet.
  7. Return baking sheet to oven and bake an additional 10-15 minutes, or until salmon is opaque throughout.
  8. Serve with lemon wedges.

Serves 4.

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