Monday, January 20, 2014

Soy Maple Salmon with Cauliflower

Recipe adapted from:
Erica McMannes 

  • 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)
  1. Preheat oven to 400 degrees. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
Notes & Tips:

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. 

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