Baked salmon with cauliflower and mushrooms

Ingredients:

Vinaigrette dressing

• 0.5 cups dry red wine
• 1/4 cup black raisins
• 3 tbsp finely chopped shallots
• 3 tablespoons red wine vinegar
• 2 tablespoons light brown sugar
• 1 tbsp. l. olive oil

Vegetables

• 1 head of cauliflower, cut into small florets
• 1/4 cup olive oil
• 600g of assorted mushrooms (e.g. cremini, oyster mushrooms, and shiitake mushrooms without stems), large ones cut in half lengthwise
• 1/4 cup finely chopped shallots
• 2 cloves garlic, finely grated
• 3 tablespoons finely chopped fresh sage

Salmon

• 4 salmon fillets, 140g each (skin on)
• 1 tbsp. l. olive oil
• 1/4 cup green pumpkin seeds, toasted (optional)

Preparation:

1. Preheat oven to 230°C.
2. Prepare the vinaigrette dressing:
   
   In a small, heavy-bottomed saucepan, combine the wine, raisins, shallots, vinegar, and brown sugar and bring to a boil over medium heat. Reduce the heat to low and simmer until the raisins have plumped up and the liquid has reduced to 1/4 cup, about 5 minutes.
3. Remove the pan from the heat and stir in the olive oil. Season the dressing with salt and pepper to taste. Transfer to a small bowl.
4. Prepare the vegetables:
   
   In a large bowl, toss the cauliflower with 2 tablespoons of olive oil to coat. Season with salt to taste. Place on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes.
5. Remove from the oven. Reduce the oven temperature to 200°C.
6. Meanwhile, heat a large oven-safe nonstick skillet over high heat. Add the remaining 2 tablespoons of olive oil, then add the mushrooms and cook, undisturbed, until golden brown on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well-browned, about 4 more minutes.
7. Combine the roasted cauliflower, shallots, and garlic with the mushrooms and cook until the shallots are softened, about 1 minute. Stir in the sage. Season with salt and pepper to taste. Transfer the vegetable mixture to a baking sheet and cover to keep warm. Wipe out the pan.
8. Prepare the fish:
   
   Using a sharp knife, make several slits in the salmon skin. Season with salt and black pepper. Heat the same pan over medium heat. Add olive oil, then place the salmon skin-side down in the pan and cook for 3-5 minutes, or until the skin is golden brown.
9. Flip the fish, transfer the pan to the oven, and bake for 3-5 minutes, or until the fish is opaque with a pink center and flakes easily when inserted into the thickest part. Meanwhile, uncover the vegetable mixture and reheat in the oven if needed.
10. Transfer the fish to a platter or four serving plates. Arrange the vegetable mixture around the salmon and drizzle with the vinaigrette. Sprinkle with pumpkin seeds, if using. Serve with the remaining dressing on the side.