• Roasted Wild Salmon with Pickled Cauliflower Salad
 
  • Roasted Wild Salmon with Pickled Cauliflower Salad
 

Roasted Wild Salmon with Pickled
Cauliflower Salad

  • Difficulty2/5
  • Prep time30 mins
  • Cook time40 mins
  • Serves6 - 8
  • HardwoodApple

From stream to table. This wild salmon is seasoned with garlic, parsley dill and fresh lemon juice, roasted over applewood and paired with a homemade pickled cauliflower salad.

Ingredients

Roasted Wild Salmon:

  • 3 lbs wild salmon, skin on
  • 3 cloves garlic, minced
  • 1 tsp parsley, chopped
  • 1 tsp fresh dill, chopped
  • 3 tsp fresh squeezed lemon juice
  • 3/4 cup olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Pickled Cauliflower Salad:

  • Kosher salt, to taste
  • 1 head cauliflower, cut into 1-inch florets
  • 1 large red bell pepper, sliced
  • 1/2 CUP golden raisins
  • 8 jarred pepperoncini peppers, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 cup olive oil
  • 10 cloves garlic, thinly sliced
  • 3/4 cup red wine vinegar
  • 1/3 cup sugar
  • 2 tbsp black peppercorns
  • 3 leaves
  • 2 Tbsp oregano, finely chopped
  • 2 Tbsp thyme, finely chopped

Roasted Wild Salmon:

  • 3 lbs wild salmon, skin on
  • 3 cloves garlic, minced
  • 1 tsp parsley, chopped
  • 1 tsp fresh dill, chopped
  • 3 tsp fresh squeezed lemon juice
  • 3/4 cup olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Pickled Cauliflower Salad:

  • Kosher salt, to taste
  • 1 head cauliflower, cut into 1-inch florets
  • 1 large red bell pepper, sliced
  • 1/2 CUP golden raisins
  • 8 jarred pepperoncini peppers, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 cup olive oil
  • 10 cloves garlic, thinly sliced
  • 3/4 cup red wine vinegar
  • 1/3 cup sugar
  • 2 tbsp black peppercorns
  • 3 leaves
  • 2 Tbsp oregano, finely chopped
  • 2 Tbsp thyme, finely chopped

Preparation

Bring a large pot of salted water to a boil. Cook cauliflower until tender, 2–4 minutes. Using a slotted spoon, transfer cauliflower to a bowl of ice water. Repeat with bell peppers.

Drain vegetables and transfer to a bowl with raisins, pepperoncini, and onions. Heat oil and garlic in a small saucepan over medium high heat. Cook until fragrant.

Add vinegar, sugar, peppercorns, bay leaves and bring to a boil. Cook until sugar is dissolved, 1-2 minutes. Stir in oregano, thyme and pour mixture over vegetables. Toss to combine. Allow to sit at room temperature for 10 minutes and chill in fridge.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a small bowl, mix together olive oil, garlic, parsley, dill and lemon juice. Brush mixture all over the salmon and sprinkle with salt and pepper to taste.

Place salmon directly on grill grate and roast for 20 to 25 minutes or until an instant read thermometer inserted in the thickest part of the meat registers 145 degrees F and meat easily flakes. Remove from grill.

Serve immediately with pickled cauliflower salad. Enjoy!

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  • Difficulty2/5
  • Prep time30 mins
  • Cook time40 mins
  • Serves6 - 8
  • HardwoodApple