Orange & ginger baked salmon with cauliflower “couscous”

0 - 5
PersonalPoints™ per serving
Total Time
37 min
12 min
20 min
This cauliflower “couscous” makes a delicious side dish for almost any meal, but it goes particularly well with this salmon flavored with oranges, soy sauce, and rice vinegar. To make the "couscous," all you have to do is blitz the chopped cauliflower in a food processor to form tiny "grains." Cook, season with salt, and stir in some fresh cilantro...and you're set. You can also vary the flavor by using basil, parsley, dill, or mint instead of cilantro.


Cooking spray

1 spray(s)


2 medium, navel

Uncooked skinless wild salmon fillet

1 pound(s), 4 (1/4-pound fillets)

Low sodium soy sauce

3 Tbsp

Rice vinegar

1 Tbsp

Table salt

½ tsp

Table salt

tsp, or to taste

Ginger root

¼ cup(s), matchstick strips, peeled

Uncooked cauliflower

1 head(s), medium, cut into florets


cup(s), chopped fresh

Baby bok choy

4 head(s), halved lengthwise

Uncooked scallion(s)

1 medium, cut into matchstick strips


  1. Preheat oven to 425°F. Line medium rimmed baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide salmon, oranges, bok choy, and cauliflower evenly among 4 serving plates. Sprinkle salmon evenly with scallion.
  7. Per serving (1 salmon fillet, 1 bok choy, and 11/4 cups cauliflower)