Soy-Maple Salmon (Food Network Kitchens) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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:
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.
2. Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.
3. 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.
4. 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.
5. Photograph by Christopher Testani
|
|