Wild Salmon Recipe with Pickled Cauliflower Salad - Traeger

Ingredients

• 1 Head Cauliflower, cut into florets
• 1 Large Bell Pepper, Red
• 1/2 Cup Golden Raisins
• 8 Pieces Jarred Pepperoncini Peppers, thinly sliced
• 1 Small yellow onion
• 3/4 Cup red wine vinegar
• 1/3 Cup sugar
• 2 Tablespoons peppercorns
• 3 Whole dried bay leaves
• 2 Tablespoons dried oregano
• 2 Tablespoons thyme leaves
• 3/4 Cup extra-virgin olive oil
• 3 Cloves garlic, thinly sliced
• 1 Teaspoon fresh parsley
• 1 Teaspoon Dill Weed, fresh
• 3 Teaspoons lemon juice
• To Taste salt
• To Taste black pepper
• 3 Pounds (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught