Heat the same skillet over medium-high heat. To begin your salmon prep, first use a sharp knife to score the skin side of the fillet. Return the cauliflower mixture to the baking sheet and cover to keep warm. Stir the roasted cauliflower, along with the shallots and garlic, into the mushrooms and cook for about one minute - until the shallots have softened. Stir the mushrooms and cook for about four more minutes, until they're tender and well-browned. Add the remaining 2 tablespoons of olive oil, then add the mushrooms and cook - without stirring - for about four minutes until they're golden on the bottom. While your cauliflower is roasting, heat a large nonstick skillet over high heat. Remove from the oven and reduce the temperature to 400 degrees Fahrenheit. Roast the cauliflower, stirring occasionally, for about 30 minutes at 450 degrees Fahrenheit until it's tender and lightly browned. Season to taste with salt, then spread on a large, rimmed baking sheet. To prepare your cauliflower and mushrooms, begin by tossing the cauliflower with 2 tablespoons of olive oil to coat. To make the salmon and veggies, you'll need: 4 5-ounce salmon fillets (with skin), 1 head cauliflower (cored and cut into small florets), 1 ¼ pounds assorted mushrooms (Stone recommends cremini, oyster, and stemmed shiitakes), 2 garlic cloves (finely chopped), ¼ cup shallots (very finely chopped), ¼ cup olive oil, and 3 tablespoons fresh sage leaves (thinly sliced). "A sweet dried currant vinaigrette is an unexpected divine touch to bring all of the players together." "Salmon's richness makes it a good match for earthy flavors, such as the cauliflower and mushrooms in this dish," Stone told Insider. Serve alongside the greens.Ĭurtis Stone's oven-roasted salmon with cauliflower and mushrooms. Drizzle the rest over and around the salmon and beets. Toss your mixed greens with 2 tablespoons of the dressing. Season the dressing with salt and pepper. While it's cooking, whisk the remaining 4 tablespoons of olive oil with the shallots, lemon zest, and juice into the remaining herb mixture. Sprinkle the mixture over the salmon, saving 1 tablespoon for the dressing. In a large bowl, mix the chives, parsley, and tarragon. Brush the salmon with ½ tablespoon of olive oil and season with salt and pepper. Take the sheet out of the oven and place the salmon on top of the beets. Roast the beets for about 20 minutes in an oven set to 450 degrees Fahrenheit. Then arrange the beets in the center of the sheet, forming a bed large enough to hold the salmon. To make Stone's roasted salmon and beets, you'll need: 4 medium golden beets (thinly sliced lengthwise), 1 ½ pounds skinless salmon fillet, 4 cups mixed baby greens, ¼ cup fresh lemon juice, 6 tablespoons extra-virgin olive oil, 3 tablespoons shallots (finely chopped), 1 tablespoon fresh chives (finely chopped), 1 tablespoon fresh flat-leaf parsley (finely chopped), 1 tablespoon fresh tarragon (finely chopped), 1 tablespoon lemon zest (grated).įirst toss your beets with 1 ½ tablespoons of olive oil on a baking sheet, coating them. You can also use a large baking dish to serve it family-style." "And everything is cooked on the same baking sheet. "Because the beets are sliced into thin rounds, they'll cook much faster, and high heat quickly roasts both the beets and the salmon," he said. It often indicates a user profile.Ĭurtis Stone's roasted salmon with beets and herb vinaigrette.Ĭurtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this dish isn't just a quick dinner - it's an easy clean-up as well. Account icon An icon in the shape of a person's head and shoulders.
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