1¼ pounds cauliflower florets (regular, purple,
Romanesco or a mix), halved or quartered
if large
12 ounces baby red potatoes, halved
⅓ cup extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
¾ cup plain yogurt
1 Persian cucumber, grated on the large holes
of a box grater
2 tablespoons chopped fresh cilantro,
plus more for topping
3 scallions, thinly sliced
2 teaspoons fresh lemon juice
¼ teaspoon ground coriander
Pinch of red pepper flakes
4 center-cut salmon fillets (about 6 ounces each)
½ teaspoon hot paprika, plus more for topping
¼ cup hot mango chutney
2 teaspoons apple cider vinegar
- Place a rimmed baking sheet in
the upper third of the oven; preheat
to 450 ̊. Toss the cauliflower and
potatoes with the olive oil, curry
powder, ½ teaspoon salt and a few
grinds of pepper in a large bowl.
Spread out the vegetables on the hot
pan, cut-sides down, and bake until
browned around the edges and tender,
25 to 30 minutes. - Meanwhile, combine the yogurt,
cucumber, cilantro, 1 scallion, the
lemon juice, coriander, red pepper
flakes and a big pinch of salt in a small
bowl. Stir to combine, then refrigerate
until ready to use.
3. Remove the pan from the oven and
preheat the broiler. Stir the cauliflower
and potatoes, then arrange them to
create four spots for the salmon. Add
the salmon to the pan, skin-side down,
and season with salt and the paprika.
Combine the chutney and vinegar and
spread over the top of the fish. Broil
until the salmon is browned around the
edges and just cooked through, 6 to
9 minutes, depending on the thickness.
4. Spoon some of the yogurt sauce
over the salmon. Top with the
remaining 2 scallions and cilantro;
sprinkle with paprika. Serve with the
remaining yogurt sauce.
SHEET PAN CURRIED CAULIFLOWER AND SALMON
ACTIVE: 40 min l TOTAL: 55 min l SERVES: 4
76 FOOD NETWORK MAGAZINE ●OCTOBER 2020