Orange & ginger baked salmon with cauliflower “couscous”
2 medium, navel
Uncooked skinless wild salmon fillet
1 pound(s), 4 (1/4-pound fillets)
Low sodium soy sauce
⅛ tsp, or to taste
¼ cup(s), matchstick strips, peeled
1 head(s), medium, cut into florets
⅓ cup(s), chopped fresh
Uncooked bok choy
4 head(s), baby variety, halved lengthwise
1 medium, cut into matchstick strips
- Preheat oven to 425°F. Line medium rimmed baking pan with parchment paper.
- Cut oranges in half and squeeze juice from half of 1 orange into small bowl. Set aside. Cut remaining 11/2 oranges into slices and arrange in single layer in prepared baking pan. Place salmon on top of oranges.
- Add 2 tablespoons soy sauce and the vinegar to orange juice in bowl and whisk to mix well. Pour over salmon. Sprinkle salmon with 1/4 teaspoon salt and ginger. Bake until salmon is just opaque in center, about 15 minutes.
- Meanwhile, place cauliflower in food processor and pulse until it forms tiny “grains” resembling couscous. Spray large skillet or wok with nonstick spray and set over medium heat. Add cauliflower and 1/4 teaspoon salt and cook, stirring often, just until tender, about 4 minutes. Remove from heat and stir in cilantro. Transfer to medium bowl and keep warm.
- Wipe out same skillet with paper towels and spray with nonstick spray. Set over medium-high heat. Add bok choy and remaining 1/8 teaspoon salt and cook, turning occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining 1 tablespoon soy sauce.
- Divide salmon, oranges, bok choy, and cauliflower evenly among 4 serving plates. Sprinkle salmon evenly with scallion.
- Per serving (1 salmon fillet, 1 bok choy, and 11/4 cups cauliflower)