Soy maple salmon

Soy maple salmon
Soy maple salmon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons low-sodium soy sauce

  • 2

    tablespoons maple syrup

  • 1

    tablespoon fresh orange juice

  • 3

    cloves garlic, smashed

  • 4

    5-ounce skinless center-cut salmon fillets (preferably wild)

  • 4

    cups cauliflower florets (from 1 small head)

  • 1/4

    cup fat-free low-sodium chicken broth (or use water)

  • Cooking spray

  • Kosher salt and freshly ground pepper

  • 1

    tablespoon extra-virgin olive oil

  • 2

    tablespoons dried cranberries

  • 2

    tablespoons chopped pistachios or almonds

  • 1

    teaspoon grated orange zest

  • 2

    tablespoons chopped fresh parsley

Directions

Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes. Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes. Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes. Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish.

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