| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds cauliflower florets (regular, purple, Romanesco or a mix), halved or quartered if large
- 12 ounces baby red potatoes, halved
- 1/3 cup extra-virgin olive oil
- 2 teaspoons Madras curry powder
- Kosher salt and freshly ground pepper
- 3/4 cup plain yogurt
- 1 Persian cucumber, grated on the large holes of a box grater
- 2 tablespoons chopped fresh cilantro, plus more for topping
- 3 scallions, thinly sliced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground coriander
- Pinch of red pepper flakes
- 4 center-cut salmon fillets (about 6 ounces each)
- 1/2 teaspoon hot paprika, plus more for topping
- 1/4 cup hot mango chutney
- 2 teaspoons apple cider vinegar
Instructions
- Place a rimmed baking sheet in the upper third of the oven; preheat to 450˚ F. Toss the cauliflower and potatoes with the olive oil, curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on the hot pan, cut-sides down, and bake until browned around the edges and tender, 25 to 30 minutes.
- Meanwhile, combine the yogurt, cucumber, cilantro, 1 scallion, the lemon juice, coriander, red pepper flakes and a big pinch of salt in a small bowl. Stir to combine, then refrigerate until ready to use.
- Remove the pan from the oven and preheat the broiler. Stir the cauliflower and potatoes, then arrange them to create four spots for the salmon. Add the salmon to the pan, skin-side down, and season with salt and the paprika. Combine the chutney and vinegar and spread over the top of the fish. Broil until the salmon is browned around the edges and just cooked through, 6 to 9 minutes, depending on the thickness.
- Spoon some of the yogurt sauce over the salmon. Top with the remaining 2 scallions and cilantro; sprinkle with paprika. Serve with the remaining yogurt sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 720 |
| Total Fat | 44 g |
| Saturated Fat | 9 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 20 g |
| Protein | 44 g |
| Cholesterol | 100 mg |
| Sodium | 1215 mg |
Reviews
This has become one of my favorite ways to make Salmon. The flavors come together really well, and I appreciate that clean-up is minimal.
This was amazing! Easy and so delicious! Either for a casual weeknight meal, or better yet, to impress friends for a nice dinner. Just incredible!
This is a great idea in theory, but you gotta be very careful of the cauliflower (or little bits of it) getting burnt by the broiler. I removed the cauliflower before moving to the fish step
So delicious but wish it had crispy skin. I’ll probably try searing skin side down next time before putting under the broiler to finish.