Tamarind-glazed salmon with cauliflower and green peas

Ingredients:

• 450 g cauliflower florets, large ones cut in half
• 2 large shallots, thinly sliced
• 1 tsp lightly crushed cumin seeds
• 1/4 cup coconut oil, melted
• 3/4 cup frozen green peas, thawed
• 2 tbsp + 1 tsp firmly packed light brown sugar
• 1 tbsp tamarind paste
• 1 teaspoon freshly grated ginger
• 4 salmon fillets weighing 170 g each.
• 1 serrano chili pepper, chopped, optional
• 0.5 cup finely chopped fresh cilantro + leaves for serving

Preparation:

1. Adjust oven racks in the upper and lower thirds of the oven and place a rimmed baking sheet on the bottom rack; preheat oven to 450°F (230°C). In a large bowl, combine the cauliflower, shallots, cumin, 1/2 teaspoon salt, a few grinds of black pepper, and 3 tablespoons coconut oil. Arrange in a single layer on the hot baking sheet and roast, tossing once, until the cauliflower is golden brown and tender, about 30 minutes, adding the peas 5 to 7 minutes before the end.
2. Meanwhile, prepare the glaze.:
   
   Mix brown sugar, tamarind paste, ginger, and 1 teaspoon of water until smooth; season with salt and pepper. Rub the fish with 1 tablespoon of the glaze, then season with salt and pepper.
3. In a large oven-safe nonstick skillet, heat the remaining 1 tablespoon coconut oil over medium-high heat. Add the fish skin-side up and cook until golden brown on the bottom, about 4 minutes.
4. Flip the fish over and brush the top with the remaining glaze. Transfer the pan to the top rack of the oven and bake until the salmon is cooked through in the center, another 6-7 minutes.
5. Sprinkle the cauliflower mixture with serrano pepper and cilantro, toss well, and season with salt. Divide among plates and serve with the salmon, garnished with cilantro.