- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons maple syrup
- 1 Tablespoon orange juice (fresh squeezed if you'd like)
- 3 cloves of garlic, smashed
- 2 Tablespoons water
- 4 5-ounce salmon fillets, (preferably wild salmon)
- 4 cups cauliflower florets (1 head chopped)
- 1/2 cup chicken broth, or water
- 1 Tablespoon canola oil
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoon dried cranberries
- 2 Tablespoons chopped almonds or pistachios (I used pecans)
- 1 teaspoon orange zest
- 2 Tablespoon parsley (I used basil)
- Preheat oven to 400 degrees.
- Mix soy sauce, maple syrup, orange juice, 2 of the garlic cloves and 2 Tablespoons of water in large bowl. Add salmon, turn to coat. Cover and refrigerate for at least 20 minutes.
- While that is marinating, put the cauliflower in microwave safe bowl and cover with plastic wrap (or Tupperware's stack cooker. Microwave until tender, about 6 minutes.
- Coat rimmed cookie sheet with canola oil. Drain salmon, season with salt and pepper. Place skin side down on cookie sheet. Bake for 8-10 minutes or until salmon flakes when you put a fork in it.
- Heat olive oil in large skillet, heat oil and remaining garlic until soft, about 2 minutes. Add the cauliflower and broth, cranberries, nuts, orange zest parsley, salt and pepper stir to heat through. Serve cauliflower with fish.
I thought this was a great recipe, healthy and very easy. The wild caught salmon really has a much better flavor than anything farm raised or flash frozen. Obviously, I didn't go catch the salmon myself. I was glad this recipe had a built in side dish. I served it with Parmesan couscous. Without the couscous this is gluten free.