Roasted Salmon Recipe & Pickled Cauliflower Salad | Traeger

Ingredients

• To Taste kosher salt
• 1 Medium head of cauliflower, cut into 1-inch florets
• 1 Large Red bell pepper, seeded and sliced
• 1/2 Cup Golden Raisins
• 8 Jarred Pepperoncini Peppers, thinly sliced
• 1 Small Yellow onion, thinly sliced
• 1 Cup olive oil
• 10 garlic cloves, thinly sliced
• 3/4 Cup red wine vinegar
• 1/3 Cup sugar
• 2 Tablespoon Whole black peppercorns
• 3 bay leaves
• 2 Tablespoon finely chopped fresh oregano
• 2 Tablespoon finely chopped fresh thyme leaves
• 3/4 Cup olive oil
• 3 garlic cloves, minced
• 1 Teaspoon chopped fresh parsley
• 1 Teaspoon chopped fresh dill
• 1 Tablespoon Fresh lemon juice
• 3 Pound Wild salmon, skin on
• To Taste freshly ground black pepper