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.
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 flesh side down in bowl. Refrigerate at least 10 minutes.
While salmon marinates, prepare ingredients.
Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into large florets about the size of a ping-pong ball.
Mince parsley, stems and leaves.
Zest lemon, halve, and juice.
Cook the Cauliflower
Place a large oven-safe pan over medium heat and add 1 Tbsp. olive oil. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes.
Place pan in oven and roast until tender, 12-15 minutes.
Carefully, remove from oven and toss 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 1 tsp. olive oil.
Remove salmon from marinade, letting excess drip off, and place in hot pan, flesh side down. Reserve marinade.
Cook salmon undisturbed until lightly browned, 4-5 minutes. Flip salmon, spoon remaining marinade over top, and place pan in oven. Roast until salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
Don't worry if skin chars; it can easily be removed before eating.
While salmon roasts, make vinaigrette.
Make the Vinaigrette
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 in another mixing bowl.
Plate dish as pictured on front of card. Bon appétit!