Seared Salmon With Caper-Raisin Vinaigrette

Preparation

1. Step 1

   In a large bowl, combine the raisins, vinegar and hot water. Season with salt and pepper.

2. Step 2

   In a large cast-iron or nonstick skillet, heat the oil over medium-high. Add the cauliflower in an even layer and cook undisturbed until browned underneath, 5 to 7 minutes. Season with salt, stir and cook until golden on a second side but not yet tender, 3 to 5 minutes. If the skillet looks dry at any point, add more oil. Turn off the heat, transfer the cauliflower to the bowl of raisins and stir to coat.

3. Step 3

   Season the salmon with salt and pepper, then lay the salmon in the skillet skin-side down. (You don’t need additional oil because the salmon skin will release enough fat to prevent sticking.) Turn the heat to medium and cook until the salmon is opaque halfway up the sides, 7 to 10 minutes. To one side of the skillet, add the butter. Once nearly melted, add the capers and garlic to the butter. Tilt the skillet and spoon the butter over the salmon until the salmon is cooked through, 2 to 4 minutes. Turn off the heat and sprinkle with nutmeg, if using.

4. Step 4

   Stir the mint into the cauliflower-raisin mixture, then transfer to plates. Transfer the salmon to plates skin-side up, then spoon the butter, garlic and capers over the salmon and cauliflower.