Tuesday, July 21, 2015

Chipotle Salmon with Cauliflower Arugula Salad

This dinner was SO good. I have to say that the chipotle mixture that goes on the salmon may be a bit too spicy for some folks so take that in consideration if you try to make this. If you like a milder dish, just use that topping sparingly. The recipe makes enough for four people really but we only made fish for two. It is tasty, healthful, and pretty......what's not to like?

1 lb salmon
1 small can chipotle peppers, minced
1 T balsamic vinegar
2 T olive oil

2 cups arugula
1 head cauliflower, cored and cut into bite size chunks
1 1/2  T cider vinegar
1/4 cup sun dried tomatoes, diced
1/4 cup kalamata olives, chopped
1/4 pine nuts
some salt

Preheat oven 450

Toss cauliflower with a T of olive oil, salt and pepper and roast for 30 minutes. Stir after after 15 minutes.

Mix chipotle peppers with 1 T balsamic vinegar--reserve a T of that mixture.

Spread the chipotle mixture over the fish which you have put in a baking dish.

In small bowl, mix 1 T reserved chipotle stuff, 1 T olive oil and the cider vinegar and some salt.

When cauliflower is done, turn oven down to 400. Put fish in and cook for 16 minutes.

In large bowl, toss cauliflower, arugula, sun dried tomatoes, olives, pine nuts with dressing.

Serve salad along side salmon.

No comments:

Post a Comment