Tuesday, May 24, 2011

Quick & Dirty: Five Spice Salmon and Roasted Cauliflower

Some simple Asian flavors for a weeknight. The hot and spicy cauliflower is a nice balance to the rich salmon and they all roast up for a quick and easy meal. The cauliflower is based on this Chow recipe. And boy, do I love Chow. Have you visited yet? So much inspiration. I'm proud to say that I was probably one of their only print subscribers. For all two issues. Stupid dying media grumble grumble.

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Five Spice Salmon and Roasted Cauliflower
Serves 3 (Odd portion, I know)

  • 1 head cauliflower, trimmed and cut in to smallish florets
  • 1/8 c. soy sauce
  • Splash of olive oil
  • One shake of crushed red pepper flakes
  • ½ tsp or more freshly cracked black pepper
  • 3 salmon filets
  • Olive oil
  • 1/8-1/4 Chinese Five Spice powder
  • Kosher salt

  1. Preheat oven to 450. Combine first five ingredients in large bowl and toss. Toss every few minutes while you prepare the salmon.
  2. Drizzle salmon with olive oil and rub with spice and add a good pinch of Kosher salt.
  3. Spread cauliflower in an even layer on a baking sheet. Place salmon on separate sheet. Pop both in the oven for 20 minutes or so. Stir cauliflower occasionally. Fish will be done when the center is opaque and flakey, cauliflower is done when it’s tender.

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