New Release | 2021 Estate Rosé paired with Soy-Maple Salmon with Cauliflower and Pistachios

Ingredients

  • 2 tablespoons maple syrup
  • 1tablespoon fresh orange juice, plus 1 teaspoon grated orange zest
  • 3cloves garlic, smashed
  • 45-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
  • 2 tablespoons chopped fresh parsley

Directions

  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. Cover and refrigerate 20 minutes.
  2. Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.
  3. Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
  4. 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. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish.

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