Soy maple salmon

By duckieq

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

Preparation

Step 1

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.