Spicy Roast Salmon and Broccoli with Chile-Caper Vinaigrette…is the TRUTH! And who doesn’t need the truth? The last few weeks we’ve been on the grind, actually we’re always on the grind. Deal making, redesigning our backyard to a water tolerant landscape oasis, and kicking ass on so many fronts that it’s even mind blowing to myself.
Then it happened, my computer broke down, yes, that’s right my one year old mac book pro stopped working and had to be put in the shop for the whole week. I almost crawled up into a ball and cried, because I’m so dependent on my work horse computer. But I truly believe that there are no accidents, and I had to face the hard fact that I’m way to attached to this now repaired working computer. I was forced to unplug from my cyber wired life, and what a great effect it had on me and my family.
It’s summertime, the time to unplug and enjoy the simple things in life. Swimming in the pool with my kids, hanging with friends, cooking simple but delicious meals and not checking on what’s happening in the cyber world. Sorry for not posting more recipes but I needed the break. The result of taking a much needed break from it all is this amazing spontaneous dish that I cooked for my family during my “no computer time zone”!
This Spicy Roast Salmon and Broccoli with Chile-Caper Vinaigrette is the bomb, it’s perfect because it flirts with all the spicy salty flavors on top of a wild caught salmon. This is a great meal, everything goes on one pan for easy cooking and clean-up. Got to love that. The vinaigrette makes the dish; it’s bright (rice vinegar), salty (capers), spicy (jalapeño) and all together delicious. I wouldn’t have found this delicious recipe if I didn’t have the time to go through all my old magazines. This recipe came from Bon Appetit 2013, and since my computer wasn’t at home, well I had time to do so much more!
I learned a new lesson “UNPLUG” and enjoy Summertime!
Ali in the Valley
Spicy Roast Salmon...
Interpreted from Bon Appetit
Cook Time45 mins
Total Time45 mins
Author: Alison Ball
Roast Salmon and Broccoli with Chile-Caper Vinaigrette
Giving the broccoli a head start lets it get nicely browned which brings out its sweetness.
1 bunch broccoli about 1 1/2 lb., cut into florets
4 tablespoons olive oil divided
Kosher salt freshly ground pepper
4 6- oz. skinless salmon fillets
1 red Fresno chile or jalapeño thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers
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.
Serve salmon and broccoli drizzled with chile vinaigrette.