Salmon in soy-maple sauce with cauliflower and pistachios

Ingredients:

• 2 tablespoons lightly salted soy sauce
• 2 tbsp. maple syrup
• 1 tbsp. l. freshly squeezed orange juice + 1 tsp. grated orange zest
• 3 cloves garlic, crushed
• 4 salmon fillets (center cut), preferably wild, skinless
• 4 cups cauliflower florets (1 small head)
• 1/4 cup low-fat, low-sodium chicken broth (or water)
• 1 tbsp extra-virgin olive oil
• 2 tablespoons dried cranberries
• 2 tbsp chopped pistachios or almonds
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 200°C. In a large bowl, combine soy sauce, maple syrup, orange juice, 2 cloves of garlic, and 2 tablespoons of water. Add the salmon and turn to coat. Cover and refrigerate for 20 minutes.
2. Meanwhile, place the cauliflower and broth in a microwave-safe bowl, cover loosely with plastic wrap and heat until the cauliflower is tender, 6 minutes.
3. Spray a rimmed baking sheet with cooking spray. Pat the fish dry, season with salt and pepper, and place on the prepared baking sheet. Bake until the edges are golden brown, 8-10 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, cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and black pepper to taste and stir to heat through. Serve with the fish.