Thursday, April 7, 2016

Maple Ginger Salmon + Sweet Chili Cauliflower Rice

Delicious and healthy, this Maple Ginger Salmon + Sweet Chili Cauliflower Rice is some of the best you'll ever eat!

This salmon is very easy to make and has so much flavor. It cooks perfectly in the oven and the glaze crisps up slightly making this salmon irresistible. It is delicious with Sweet Chili Cauliflower Rice (recipe below) and roasted or charred green beans.

*I like to use center loin cut salmon fillets. I find it doesn't dry out as much as tail pieces do when roasted. 

**The glaze is strongly flavored but not overpowering. If you want a milder flavor, use only 1/4 teaspoon of the fresh grated ginger and lime zest.

Maple Ginger Salmon
Serves 4
  • 4 salmon filets (about 4 to 6 oz each)*
  • 1/2 cup real maple syrup
  • 1/4 cup soy sauce (low sodium if you prefer)
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon grated ginger**
  • 1/2 teaspoon lime zest**
  • 1/2 teaspoon cornstarch
  • red pepper flakes, to taste (optional)
  • salt, to taste
  • pepper, to taste
  • sliced green onions, for serving (optional)
  • sesame seeds, for serving (optional)
In a saucepan, stir together the maple syrup, soy sauce, garlic, lime zest, fresh grated ginger, and red pepper flakes. Cook for about 2 minutes on medium heat. In a small bowl, combine cornstarch and lime juice until smooth. Stir into the sauce and cook until thickened slightly, about 1 minute. Allow to cool to room temperature. Set aside 1/4 cup of the glaze for serving. The rest will be used to glaze the salmon while baking. 

Preheat oven to 400 F and line a sheet pan with foil or parchment paper. 

Season salmon on all sides with salt (lightly because of the soy sauce) and pepper. Lay on the sheet pan and brush with glaze. Bake for 5 minutes, then remove from oven and glaze again. Bake for another 5 minutes, then brush with glaze. Bake for 5 minutes then check for doneness. If needed, bake for another 2 to 3 minutes. Serve with reserved sauce and sprinkle with sesame seeds and green onions. Enjoy!

Sweet Chili Cauliflower Rice
Serves 2 to 4
Adapted from The Food Charlatan 
  • 1 large head cauliflower
  • 2 tablespoons sweet chili sauce
  • 1 to 2 tablespoons soy sauce (depends on how salty you'd like this dish)
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon light tasting oil 
  • 1 teaspoon toasted sesame oil
  • 1/4 to 1/2 teaspoon fresh grated ginger
  • 2 to 3 garlic cloves, minced
  • sriracha, to taste
  • lime wedges, for serving (optional)
Remove the florets from the head of cauliflower. Add to the food processor and pulse until the florets are the size of rice. 

In a large skillet, add light tasting oil and heat over medium heat. Add garlic and ginger and cook for 30 seconds. Add cauliflower rice and stir to combine. Add sweet chili sauce, soy sauce, lime juice, rice vinegar, sesame oil, and sriracha. Stir to combine evenly. Cook for about 8 to 10 or until tender and all water is evaporated. Taste for seasoning and add more soy sauce, sriracha... if needed. Serve with lime wedges and enjoy!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.