This oven-roasted salmon goes perfectly with cauliflower and mushrooms.
“Salmon’s richness makes it a good match for earthy flavors, such as the cauliflower and mushrooms in this dish,” Stone told Insider. “A sweet dried currant vinaigrette is an unexpected divine touch to bring all of the players together.”
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).
To prepare your cauliflower and mushrooms, begin by tossing the cauliflower with 2 tablespoons of olive oil to coat. Season to taste with salt, then spread on a large, rimmed baking sheet. Roast the cauliflower, stirring occasionally, for about 30 minutes at 450 degrees Fahrenheit until it’s tender and lightly browned. Remove from the oven and reduce the temperature to 400 degrees Fahrenheit.
While your cauliflower is roasting, heat a large nonstick skillet over high heat. 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. Stir the mushrooms and cook for about four more minutes, until they’re tender and well-browned.
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 in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
To begin your salmon prep, first use a sharp knife to score the skin side of the fillet. Then season with salt and pepper.
Heat the same skillet over medium-high heat. Add the olive oil, then place your salmon skin-side down in the skillet and cook for about five minutes, until the skin is golden brown. Turn the salmon over, transfer the skillet to the oven, and roast for three to five minutes — until the salmon is mostly opaque.
To make the currant vinaigrette, you’ll need: ½ cup dry red wine, ¼ cup dried currants, 3 tablespoons shallots (finely chopped), 3 tablespoons red wine vinegar, 2 tablespoons light brown sugar, and 1 tablespoon extra-virgin olive oil.
Add the wine, currants, shallots, vinegar, and brown sugar to a small saucepan and simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid has reduced to ¼ cup (around five minutes). Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper, then transfer to a small bowl.
Pro tip: Stone said the vinaigrette can be made up to eight hours ahead. Just make sure to set it aside at room temperature.
To serve your delicious salmon dish, transfer the salmon to a platter and spoon the cauliflower and mushroom mixture around it. Drizzle the vinaigrette on top.