The Recipes

Salmon with Roasted Red Pepper Relish

I have found through the course of this little project that it has become important to me to eat expensive ingredients less frequently so that I don't feel guilty about the cost.  The biggest thing I've seen is the salmon out here.  It tends to look a little mealy in the case sometimes and it's just not worth it to me.  So, I don't make salmon as often as I would like, but when I do, I enjoy it three times as much.

As always with roasted peppers, feel free to take a shortcut and use the ones from the jar, but I highly recommend roasting your own.  You can do this on the stove if you have a gas grill, but if not, set your oven to broil and place them directly below the broiler.  Leaving the door slightly ajar, rotate the peppers as each side blackens and blisters.  Remove them to a bowl and cover with plastic wrap, letting them cool slightly so that you can handle them.  Remove the majority of the charred skin, stem, seeds and ribs.

Salmon with Roasted Red Pepper Relish


- 1 salmon fillet
- 3 T. honey
- dash Worstershire
- pinch ancho chile powder
- 2 tsp. red wine vinegar, divided
- 1 tsp. dijon mustard
- 1 roasted red pepper, finely diced
- 1/4 small red onion, diced
- 3 sprigs oregano, leaves removed and torn
- 1 c. cauliflower florets
- salt
- pepper
- olive oil

Preheat the oven to 425.

While the oven is still preheating, toss the cauliflower florets in olive oil and season with salt and pepper.  Spread them across a cookie sheet and place them in the oven as soon as you can.  They will roast in about 30 minutes.

Whisk together the honey, Worstershire, chile powder, 1/2 the vinegar and dijon.  Season lightly with salt and pepper.  Set aside.

In another bowl, combine the red pepper, onion and oregano.  Season with salt and pepper and drizzle with olive oil.  Stir to combine.

When the cauliflower has cooked for 20 minutes, put the salmon on a baking sheet or oven-safe dish.  Season it with salt and pepper and brush half of the honey mixture on the salmon.  Put it in the oven and roast for 10 minutes, brushing another 1/4 of the honey mixture on top halfway through.

Remove the salmon and cauliflower from the oven.  Plate the salmon and cauliflower.  Drizzle with the remaining honey mixture and top with the red pepper relish.