Roasted Salmon Recipe
Pearl couscous, cauliflower, caper-raisin vinaigrette, fennel, orange, parsley veloute
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Ingredients
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Salmon and Vegetables
Pearl Couscous
Caper-Raisin Vinaigrette
Parsley Veloute
Orange Segments
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Salmon
Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
- 3
Prepare the Cauliflower and Fennel
In a large mixing bowl, toss the cauliflower florets and sliced fennel with 2 tablespoons of olive oil, salt, and pepper.
- 4
Prepare the Pearl Couscous
In a saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of pearl couscous, reduce heat to low, cover, and simmer for about 10 minutes or until the couscous is tender.
Cooking
- 5
Roast the Vegetables
Spread the cauliflower and fennel mixture on a baking sheet. Place the salmon fillets on top. Drizzle with 1 tablespoon of olive oil and roast in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 6
Prepare the Caper-Raisin Vinaigrette
In a small bowl, combine the capers, raisins, red wine vinegar, honey, salt, and pepper. Slowly whisk in 3 tablespoons of olive oil until emulsified.
- 7
Make the Parsley Veloute
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes. Gradually whisk in 1 cup of vegetable broth and bring to a simmer. Stir in the heavy cream and chopped parsley. Cook until thickened, about 5 minutes.
Serving
- 8
Plate the Dish
On each plate, place a serving of pearl couscous, followed by the roasted salmon, cauliflower, and fennel. Drizzle the caper-raisin vinaigrette over the salmon and vegetables, and finish with a spoonful of parsley veloute and orange segments.