Broiled Salmon and Roasted Garlic Cream Noodles with Crispy Cauliflower + Toasted Pine Nuts.
I made you a meal.
Like an entire freaking meal. It’s dinner… could be lunch, but most likely dinner. It’s warm and kind of comforting like dinner is supposed to be. Dinner shouldn’t ever have to be salads. I know it occasionally does, but ugh. Depression city. Salads are cool and crisp and don’t hit your soul. Salads are like the ice queens of dinner. Salads should take a long walk off a short pier.
Wait. Do you consider this a meal if there isn’t a large quantity of vegetables? I do, but, I mean… I live in my own little world. Decide as you wish.
I know this dish has a lot going on, but you can still have it done within 45 minutes, maybe even sooner if you’re a wiz in the kitchen. And the flavors… wowza. You can roast the cauliflower and boil the pasta and toast the pine nuts and whip together the garlic cream all at the same time… you’re just going to be utilizing your entire range. Hey! That’s what those big things are for. Right right.
If you’re too overwhelmed by my ridiculously long title and decide to just make a portion of the recipe, it’s gotta be the roasted garlic cream sauce. ohhmahhgahhhhh. ^&%#$%@. Don’t even know what to say about that because it’s just nuts. I made an extremely large batch of homemade roasted garlic oil (gonna tell you alllll about it soon) and was thankfully left with – tons of roasted garlic. We are talking tons. Like 10 heads worth. Since I’m such a fan this has been a fabulous problem to have. So first up: turn it into a cream sauce.
Man. It was incredibly delicious.
Oh. And I only took four pictures because I almost ate my arm off. Well that’s a lie. I took, like, 40 pictures and only four turned out. But whatever. I was still starving and blame my shaky arm on my hangry appetite. The photo gods blur all things until I satisfy my cravings. Just how it is.
- 1 pound of fresh salmon, about 1 inch in thickness
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon brown sugar
- 3/4 pound whole wheat linguine, spaghetti or cappelini
- 1 head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup pine nuts
- 1 tablespoons unsalted butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup half and half
- 2 bulbs of roasted garlic
- 1/4 cup freshly grated parmesan cheese
- pinch of nutmeg
- 2 tablespoons freshly chopped parsley
- 1 tablespoon freshly chopped basil
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Toss chopped cauliflower with salt, pepper and olive oil, then place on the baking sheet. Roast for 20-30 minutes, tossing 2-3 times during cooking, until charred and crispy.
- While cauliflower is roasting, prepare water for pasta, bring to a boil and cook according to directions. On a cutting board, squeeze out roasted garlic cloves and used a fork, mash into a smooth paste.
- Place pine nuts in a small saucepan over medium-low heat and cook until toasted and slightly fragrant, tossing with a wooden spoon. This should take about 5-6 minutes. Set aside.
- In a large skillet, heat butter oven medium heat and once sizzling, whisk in flour to create a roux. Stir for 1-2 minutes until golden, then add in milk and half/half. Whisk constantly until milk thickens a bit, about 2-3 minutes. Reduce heat and whisk in roasted garlic (paste), cheese and nutmeg. Taste and season with salt and pepper as desired. Toss the pasta in the sauce and using kitchen tongs, toss to coat. Top with crispy cauliflower, pine nuts and chopped herbs. Serve with salmon on the side.
- In a small bowl, combine salt, pepper, paprika, onion powder and brown sugar, mixing thoroughly. Rub evenly over salmon. (If your salmon has skin, you can rub about half of the mixture on the non-skin side. When I buy salmon with skin, I prefer to broil it skin-side down as it’s easier to remove after.)
- Preheat the broiler in your oven to high and place an oven rack right below it. Place the salmon on a broiler pan or baking sheet. Broil for 5-6 minutes, flip and then broil for 5-6 minutes more. If the salmon has skin, I tend to broil for about 8-10 minutes total, skin-side down.
I’m about to drink that sauce.