Since I went a little hog-wild at the supermarket and purchased a lot of different forms of citrus fruits, now I’m in the situation of trying to use them in as many ways as possible. Eating them peeled and sectioned “out of hand” and in fruit salads is a given. A tangerine, a Mineola, or a clementine make a quick snack any time. I’ve already shared with you my recipe for Lemon Cream Squares here, so this week I will be featuring recipes that contain other forms of citrus.
One of the recent dinners I made was this one, Soy Maple Salmon with Roast Cauliflower. Even though you see no mention of a citrus in the title it’s there none the less, in both the salmon part and the cauliflower. We thought this meal was fabulous and one that I want to repeat again soon. During this season when seafood is also plentiful, I try to prepare a fish item at least once per week. The total calories for these two items is under 400 calories, and only 18 Gm. Carbohydrate. There is a bargain of goodness in this meal any way you look at it.
In planning my time to prepare this meal I found that if I roasted the cauliflower and made a salad while the salmon was marinating, I could then pop the salmon in the hot oven, finish the cauliflower dish and dress the salad.
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons maple syrup
- 1 Tablespoon fresh orange juice
- 2 cloves garlic, smashed
- 4 4-5 ounce salmon fillets
1. Mix all the ingredients (except salmon) plus 2 Tablespoons water in a large bowl or zip-lock baggie. Add the salmon and turn to coat. Allow this to marinate in the refrigerator for about 20 minutes.
2. When ready to cook, preheat the oven to 400*F. Coat a rimmed pan with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden and beginning to crisp around the edges, 8 – 10 minutes. The salmon should be moist, and flake easily with a fork.
Note: Salmon will be baked after cauliflower at a lower oven temperature.
ROAST CAULIFLOWER WITH CLEMENTINES, CRANBERRIES AND PISTACHIOS
- 1 small head cauliflower, trimmed and cut crosswise into 1/2-inch slabs
- 3 Tablespoons extra virgin olive oil
- coarse salt and freshly ground pepper
- 2 clementines, zested and segmented
- 2 Tablespoons dried cranberries
- 2 Tablespoons whole or chopped pistachios
- 1 teaspoon zest from clementines
- 1 Tablespoon chopped fresh parsley
1. Preheat oven to 450*F. Arrange cauliflower on a rimmed baking sheet in a single layer and brush with 2 Tablespoons olive oil. Season with salt and pepper. Roast, flipping once, about half way through cooking time, until tender and a little charred at edges, about 25 minutes.
2. Transfer to a serving platter with clementine segments and cover with foil to keep warm. Turn down oven heat to 400*F to cook salmon.
3. In a small saucepan, heat the remaining 1 Tablespoon olive oil, add the cranberries, pistachios, clementine zest, and a little salt and pepper to taste. Stir to heat through. When ready to serve, drizzle over the cauliflower and clementines. Sprinkle with chopped parsley.
This dinner entree is a mash-up of two recipes that I put together with some major modifications.
SOURCES: Salmon: Food Network Magazine; Cauliflower: Whole Living Magazine