Weekly Winner:  Viva La Vinaigrette – Dressing up the Ordinary Midweek Meal

There is nothing new in the main components of last week’s salmon dinner.  I have made all of these things hundreds of times before — salmon, roasted veggies — many times they’ve even appeared on the same plate.  But this dinner was different…dare I say “snazzy”.

Much like the right accessory can liven up an old outfit, or a new throw pillow can add new life to your old living room, a different vinaigrette turned my ordinary “go to dinner” into an event meal.  I’m talking about Oven-Roasted Salmon with Cauliflower and Mushrooms.  See? Nothing new here.  But oh, wait…. that zippy-tangy-slightly-sweet vinaigrette drizzled over everything hooks you with the very first bite and stifles any yawns you were anticipating with the meal.

The recipe comes from Food Network Magazine and is neither complicated nor time-consuming.  You’re doing what you’ve done a million times, roasting fish and vegetables.  The only added work is whipping up the addictive dressing which actually takes about 7 minutes, tops.  I’ve just been sitting here thinking about what else I can use that stuff on!

Curtis Stone’s Oven-Roasted Salmon with Cauliflower and Mushrooms

Serves 4

Ingredients:

For the vinaigrette:

1/2 cup dry red wine

1/4 cup dried currants

3 tablespoons finely chopped shallots

3 tablespoons red wine vinegar

2 tablespoons packed light brown sugar

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

For the vegetables:

1 head cauliflower, cored and cut into small florets

1/4 cup extra-virgin olive oil

Kosher salt

1 1/4 pounds assorted mushrooms (such as cremini, oyster and stemmed shiitakes), halved lengthwise if large

1/4 cup very finely chopped shallots

2 cloves garlic, finely chopped

3 tablespoons thinly sliced fresh sage

Freshly ground pepper

For the salmon:

4 5-ounce salmon fillets

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1/4 cup green pumpkin seeds, toasted (optional) – not really “optional” in my book!

Procedure:

Preheat the oven to 450 degrees 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 vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.

Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.

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: Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skinned side up in the skillet and cook 3 to 5 minutes. Turn the salmon over; transfer the skillet to the oven and roast 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 knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.

Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using (and you should!). Serve the remaining vinaigrette on the side.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: