Salmon & Fall Vegetables with Bagna Cauda

By ccavaletti

Ingredients

• Bagna Cauda:
• 1 lb fingerling potatoes, halved if large, and/or sweet potatoes, cut into 1/2-inch-thick wedges
• 1 bunch broccolini, trimmed
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp salt, divided
• 1 lb salmon
• 1 small fennel bulb, cut into 1/2-inch-thick wedges, fronds reserved
• 2 medium heads Belgian endive, leaves separated
• 1/2 small head cabbage, cut into 1/2-inch thick wedges
• 1/3 c extra-virgin olive oil
• 2 cloves garlic, very thinly sliced
• 8 anchovy fillets
• 2 Tbsp sherry vinegar
• 1 Tbsp butter
• We didn't really like the endive. We didn't use the broccoli or fennel, either.

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425º. Coat a large rimmed baking sheet with cooking spray.

Toss potatoes (and/or sweet potatoes) and broccolini in a large bowl with 1 Tbsp oil and 1/4 tsp salt. Transfer the potatoes to the prepared baking sheet (leave the broccolini in the bowl). Roast the potatoes, turning once halfway, for 15 minutes.

Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining 1/4 tsp salt. Arrange the broccolini around the salmon. Roast until the vegetables are tender and the salmon is just cooked through, 6 to 10 minutes.

Meanwhile, to prepare bagna cauda:

Heat oil and garlic in a small saucepan over medium-low heat until the garlic is fragrant, about 2 minutes.

Add anchovies and lightly crush until they flake apart. Add vinegar and butter; cook over very low heat, stirring often, for 2 minutes more.

Arrange the salmon, potatoes and broccolini with fennel, endive and cabbage on a platter.

Garnish with the reserved fennel fronds, if desired.

Serve with the bagna cauda for dipping or drizzling.

537 calories, 35 g carbs.

From Eating Well magazine, September/October 2017