Georgetown Gem

Garlic-Herb Marinated Salmon with Slow-Roasted Chili-Lime Cauliflower October 3, 2012

Filed under: Uncategorized — kekirkpatz @ 8:00 pm

GG’s Thoughts: I paired this recipe together because I didn’t want to waste any cilantro; I had no idea how well they would go together! I love recipes that come together quickly, and even though the cauliflower slow-roasts for over an hour, it’s something I threw together when I first walked in and was able to enjoy by the time M got home. Both parts have so much flavor but compliment each other… Not to mention you’re not buying an entire bunch of cilantro just for one recipe. {I’m also going to use the cilantro for a snack later this weekend, so I’ll probably end up using the entire bunch!}


Garlic-Herb Marinated Salmon (Original Recipe from All Recipes. Picture by GG)

4 salmon fillets {I used only 2 salmon fillets but kept everything the same except how much onion power and red pepper flakes I put on the salmon while in the baking dish.}

salt and pepper to taste

1 tablespoon onion powder

1 teaspoon crushed red pepper flakes

1/4 cup olive oil

1/4 cup fresh lemon juice

4 cloves garlic, minced

3 tablespoons white balsamic vinegar

2 tablespoons white sugar

2 tablespoons chopped green onions

2 tablespoons chopped cilantro


Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours. {I marinated mine over night this time and it’s much better than just marinating for a smaller amount of time. I also flipped mine in the morning so it marinated evenly.} Preheat oven to 450 degrees F (230 degrees C). Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more. {If cooking with the cauliflower, only slow roast the cauliflower for an hour, and then increase the temperature to 350 degrees. Cook the salmon for 10-18 minutes until done to your likeness while the cauliflower continues to finish cooking.}


Slow-Roasted Chili Lime Cauliflower (Original recipe from REM Cooks.)

1 large head Cauliflower

3 cloves garlic, minced

1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico) {I didn’t have either of these so I did about 2.5 tsps of regular chili powder and then 1/2 tsp of an Indian chili powder that is a bit spicier. Cayenne would probably work as well.}

1/2 tsp crushed dried Red Chile {I used Red Pepper Flakes}

1 tsp Cumin seeds toasted and ground {I used regular ground Cumin… Toasting and grinding? No thank you.}

4 Tbsp Olive Oil

1/4 cup Cilantro leaves, chopped

1/2 Lime, juiced

Salt to taste


Preheat oven to 325 F. Separate the florets from the Cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well. Spread the seasoned Cauliflower in a shallow roasting pan. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done remove from oven, squeeze lime juice over top, and sprinkle with cilantro. {I needed the half of a lime plus a little more on the side to cut down on the heat. But then again, I am a wimp when it comes to spicy food!}


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