Roast Salmon And Broccoli With Chile Caper Vinaigrette Food

ROAST SALMON AND BROCCOLI WITH CHILE-CAPER VINAIGRETTE

Roast Salmon and Broccoli with Chile-Caper Vinaigrette image

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Provided by Chris Morocco

Categories Fish Roast Quick & Easy High Fiber Dinner Salmon Broccoli Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 bunch broccoli (about 1 1/2 pounds), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers

Steps:

Preheat oven to 400°F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12-15 minutes.
Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, 10-15 minutes.
Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.
Serve salmon and broccoli drizzled with chile-caper vinaigrette.

SALMON WITH OLIVE VINAIGRETTE

Salmon with Olive Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted nicoise olives
1/4 teaspoon chile de arbol powder or cayenne pepper
2 cloves garlic, chopped
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets

Steps:

Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams

SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE

Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

3 day-old plain bagels, halved horizontally and cut into pieces
2 to 3 tablespoons olive or canola oil
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons finely chopped fresh dill
2 tablespoons capers in brine, drained
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 ounces smoked salmon or lox, sliced paper thin and torn into pieces
2 tablespoons cream cheese, softened but cool, torn into rough chunks
4 ounces baby spinach
1 small bulb fennel, sliced paper thin
1/2 English cucumber, sliced paper thin
1/2 small red onion, thinly sliced

Steps:

For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.

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Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.
Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.
Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

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