Where there's smoke, there's fire? Au contraire! Modern science has brought us smoke in liquid form, and now we almost don't know what to trust anymore. Except… we trust that a salmon fillet marinated and flavored in a mix of sweet and smoky will have that hickory touch in every bite. And we trust that salmon pairs perfectly with roasted cauliflower flavored with everything bagel seasoning, building something truly unique in flavor. Trust us, you'll be making this meal again.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Oven-Safe Pan
Medium Oven-Safe Non-Stick Pan
Before You Cook
Marinate the Salmon
In a large mixing bowl, combine sugar, liquid smoke, ¼ tsp. salt, and a pinch of pepper.
Pat salmon fillets dry, and add to bowl. Rub liquid into salmon flesh, then place fillets in bowl, flesh side down. Refrigerate at least 10 minutes.
While salmon marinates, prepare ingredients.
Prepare the Ingredients
Chop cauliflower florets into large bite-sized pieces.
Mince parsley, stems and leaves.
Zest lemon, halve, and juice.
Roast the Cauliflower
Place a large oven-safe pan over medium heat and add 2 tsp. olive oil. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes.
Place pan in hot oven and roast until tender, 12-15 minutes.
Carefully (pan will be hot!), toss roasted cauliflower with everything bagel seasoning, ½ tsp. salt, and half the parsley (reserve remaining for vinaigrette).
While cauliflower roasts, cook salmon.
Cook the Salmon
Place a medium oven-safe non-stick pan over medium heat and add ½ tsp. olive oil.
Remove salmon from marinade, letting excess drip off. Reserve marinade.
Place salmon in hot pan, flesh side down. Cook salmon undisturbed until lightly browned, 4-5 minutes.
Flip salmon, and spoon remaining marinade over top. Place pan in hot oven and roast until salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
While salmon roasts, make vinaigrette.
Make the Vinaigrette
In another mixing bowl, whisk together garlic (to taste), 2 tsp. lemon juice, ¼ tsp. lemon zest, remaining parsley, 2 Tbsp. olive oil, and a pinch of salt and pepper.
Plate dish as pictured on front of card. Bon appétit!
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