Soy-Maple Salmon

• 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

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.
2. 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.
10. Photograph by Christopher Testani

soy sauce, maple syrup, orange juice, garlic, center, cauliflower, chicken broth, cooking spray, kosher salt, extravirgin olive oil, cranberries, pistachios, orange zest, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/soy-maple-salmon-recipe.html (may not work)