Soy-Maple Salmon

Ingredients

• 4 cups cauliflower florets from 1 small head
• 2 tablespoons cranberries dried
• 0.3 cup chicken broth fat-free low-sodium or use water
• 2 tablespoons parsley fresh chopped
• 3 cloves garlic smashed
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons soya sauce low-sodium
• 2 tablespoons maple syrup 
• 1 tablespoon olive oil extra-virgin
• 1 tablespoon orange juice fresh
• 1 teaspoon orange zest grated
• 2 tablespoons pistachios chopped
• 20 ounce center-cut salmon fillets wild skinless preferably

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• microwave

Directions

1. Preheat the oven to 400 degrees F.
2. 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.
3. Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.
4. Coat a rimmed baking sheet with cooking spray.
5. Drain the fish, season with salt and pepper and place on the prepared baking sheet.
6. Bake until slightly golden around the edges, 8 to 10 minutes.
7. 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.
8. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through.
9. Serve with the fish.