Oven-Roasted Salmon with Cauliflower and Mushrooms

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 black pepper, to taste

For the Vegetables:

• 1 head cauliflower, cored and cut into small florets
• 1/4 cup extra-virgin olive oil
• Kosher salt, to taste
• 1 pound mixed mushrooms (such as cremini, oyster, and stemmed shiitake), halved if large
• 1/4 cup very finely chopped shallots
• 2 cloves garlic, finely minced
• 3 tablespoons thinly sliced fresh sage
• Freshly ground black pepper, to taste

For the Salmon:

• 4 salmon fillets (5 ounces each), skin on
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 1/4 cup toasted green pumpkin seeds (optional)

Instructions

1. Preheat your oven to 450F (230C). Prepare the vinaigrette by combining the red wine, currants, shallots, red wine vinegar, and brown sugar in a small heavy-bottomed saucepan. Simmer over medium heat until currants swell and the liquid reduces to approximately 1/4 cup, around 5 minutes. Remove from heat, whisk in olive oil, then season with salt and pepper. Set aside.
2. Toss the cauliflower florets with 2 tablespoons of olive oil and salt until evenly coated. Spread on a large rimmed baking sheet and roast, stirring occasionally, until golden brown and tender, about 30 minutes. Remove from the oven and lower the temperature to 400F (200C).
3. Preheat a large oven-safe nonstick skillet over high heat. Add the remaining 2 tablespoons of olive oil, then place mushrooms in the pan without stirring. Let them brown on the bottom for about 4 minutes. Stir and continue cooking until the mushrooms are tender with deep brown color, an additional 4 minutes.
4. Add the roasted cauliflower to the skillet along with the chopped shallots and garlic. Cook, stirring, until the shallots soften, about 1 minute. Incorporate the sage, season with salt and pepper, then transfer back to the baking sheet and cover to keep warm. Wipe the skillet clean.
5. Lightly score the salmon skin with a sharp knife and season fillets with salt and pepper. Heat the skillet over medium-high heat, add olive oil, then place salmon skin-side down. Cook 3 to 5 minutes until the skin is crisp and golden. Flip the fillets, place the skillet in the oven, and roast for another 3 to 5 minutes until the salmon is mostly opaque with a slight pink center. Reheat the cauliflower mixture if needed.
6. Serve the salmon fillets on a platter or individual plates. Arrange the cauliflower and mushroom mixture around the fish and drizzle with vinaigrette. Sprinkle with toasted pumpkin seeds if using. Serve any extra vinaigrette on the side.

Photograph by Yunhee Kim