For my birthday last year, I received a subscription to Bon Appetit – pretty much one of my favorite food magazines. This has seriously been one of the best gifts I’ve received since it’s the gift that keeps on giving. The October issue was a good one; it brought me a delicious recipe for roasted salmon with a chile-caper vinaigrette. I can’t express enough how much this particular dinner combines a number of things that I really enjoy. For example, I love jalapeños (duh) and this tasty little pepper is one of the ingredients in the vinaigrette. Broccoli is another favorite veggie of mine – even though if you read this blog enough you would think the only vegetable I ever cook is green beans; roasted broccoli is my favorite way to eat them now. And though I don’t cook with them often – nor do I feel like I eat them that regularly – I love capers. There’s just something about this tiny little bites of saltiness that really adds a little something extra to a dish, especially fish. Yum!
This dish is pretty perfect for a quick dinner. Make it now!
Roast Salmon and Broccoli with Chile-Caper Vinaigrette (from Bon Appetit)
1 bunch of broccoli (cut into florets)
4 tbsp. olive oil, divided
kosher salt, freshly ground black pepper
4 6oz skinless salmon fillets
1 jalapeño, thinly sliced (seeds removed, if you like)
2 tbsp. unseasoned rice vinegar
2 tbsp. drained capers
Preheat oven to 400 degrees.
Toss broccoli and 2 tbsp of oil in a bowl and season with salt and pepper. Place broccoli on a lined baking sheet and roast for about 12 minutes – until crisp and tender.
Rub salmon with 1 tbsp. olive oil and season with salt and pepper.
When broccoli is done, push it to the edge of the baking sheet and place salmon in the middle. Roast until salmon is opaque and broccoli is tender – roughly 10-15 minutes.
While salmon is roasting, make the vinaigrette by combining jalapeño, vinegar and a pinch of salt in a small bowl and let it sit until the jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tbsp. olive oil.
Drizzle the vinaigrette over the salmon and serve with broccoli.
Bon appetit!
