Roasted Wild Salmon with Pickled Cauliflower Salad
By Traeger Kitchen
From stream to table. This wild salmon is seasoned with garlic, parsley, dill, and fresh lemon juice, then roasted over applewood and paired with a homemade pickled cauliflower salad.
Prep Time
30 Min
Cook Time
40 Min
Pellets
Apple
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
Salad
| To Taste | kosher salt |
| 1 Medium | head of cauliflower, cut into 1-inch florets |
| 1 Large | Red bell pepper, seeded and sliced |
| 1/2 Cup | Golden Raisins |
| 8 | Jarred Pepperoncini Peppers, thinly sliced |
| 1 Small | Yellow onion, thinly sliced |
| 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 |
Salmon
| 3/4 Cup | Olive oil |
| 3 | garlic cloves, minced |
| 1 Teaspoon | chopped fresh parsley |
| 1 Teaspoon | chopped fresh dill |
| 1 Tablespoon | Fresh lemon juice |
| 3 Pound | Wild salmon, skin on |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
Steps
1
Make the salad: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.
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.
3
Drain the cauliflower and bell pepper, then transfer to a large heatproof bowl with the raisins, pepperoncini, and onion.
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.
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.
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
7
In a small bowl, mix together the olive oil, garlic, parsley, dill, and lemon juice.
8
Brush the herb mixture all over the salmon and season with salt and pepper.
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.
375 ˚F / 191 ˚C
145 ˚F / 63 ˚C
00:25
10
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