Steps

• Step 1

  Make the salad: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.

  Ingredients

  • To Taste kosher salt

• Step 2

  Blanch the cauliflower in the boiling water until tender, 2-4 minutes. Using a slotted spoon, transfer to the ice bath. Repeat to blanch the red bell pepper.

  Ingredients

  • 1 Medium head of cauliflower, cut into 1-inch florets

  • 1 Large Red bell pepper, seeded and sliced

• Step 3

  Drain the cauliflower and bell pepper, then transfer to a large heatproof bowl with the raisins, pepperoncini, and onion.

  Ingredients

  • 1/2 Cup Golden Raisins

  • 8  Jarred Pepperoncini Peppers, thinly sliced

  • 1 Small Yellow onion, thinly sliced

• Step 4

  Combine the olive oil and garlic in a small saucepan over medium-high heat. Cook until the garlic is fragrant. Add the vinegar, sugar, peppercorns, and bay leaves. Cook until sugar has dissolved, 1-2 minutes. Remove the pot from the heat and stir in the oregano and thyme.

  Ingredients

  • 1 Cup olive oil

  • 10  garlic cloves, thinly sliced

  • 3/4 Cup Red wine vinegar

  • 1/3 Cup sugar

  • 2 Tablespoon Whole black peppercorns

  • 3  Bay leaves

  • 2 Tablespoon finely chopped fresh oregano

  • 2 Tablespoon finely chopped fresh thyme leaves

• Step 5

  Pour the oil mixture over the vegetables and toss to combine. Let sit at room temperature for 10 minutes, then transfer to the refrigerator to chill.

• Step 6

  Make the salmon: When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 7

  In a small bowl, mix together the olive oil, garlic, parsley, dill, and lemon juice.

  Ingredients

  • 3/4 Cup olive oil

  • 3  garlic cloves, minced

  • 1 Teaspoon chopped fresh parsley

  • 1 Teaspoon chopped fresh dill

  • 1 Tablespoon Fresh lemon juice

• Step 8

  Brush the herb mixture all over the salmon and season with salt and pepper.

  Ingredients

  • 3 Pound Wild salmon, skin on

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 9

  Insert the probe into the thickest part of the salmon. Place the salmon directly on grill grates, close the lid, and roast until the internal temperature reaches 145°F and the fish flakes easily, 20-25 minutes.

  00:25

  375 ˚F / 191 ˚C

  145 ˚F / 63 ˚C

• Step 10