Soy-Maple Salmon

First, for some fun and exciting news! A friend of mine has asked me to do a recurring guest post on her blog!! The first Monday of every month I'll be doing a guest post on her blog of one of my favorite recipes. Check her out at Today Was a Fairytale, my first post will be up on Monday, May 6th.

Now for the new recipe. Lately I've been trying to branch out into recipes I wouldn't normally try. We've been falling into a rut lately of the same type of chicken and beef recipes with some fish and pork thrown in every once and a while. I got this recipe from a recent Food Network magazine, and the different part of this recipe for me was the cauliflower side. It's not something I normally would have eaten if I was eating with my eyes, but it was surprisingly good!

2 Tbsp low-sodium soy sauce
2 Tbsp maple syrup
1 Tbsp fresh orange juice
3 cloves garlic, pressed
4 - 5 oz salmon fillets
4 cups cauliflower florets
1/4 cup fat-free low-sodium chicken broth
1 Tbsp extra-virgin olive oil
2 Tbsp dried cranberries
2 Tbsp chopped pistachios or almonds
1 tsp grated orange zest
2 Tbsp chopped fresh parsley
Kosher salt and fresh ground pepper to taste

• Preheat the oven to 400 degrees.
• Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves, and 2 Tbsp water in Ziploc bag. Add salmon and refrigerate for at least 20 minutes.
• Meanwhile, put cauliflower and broth in microwave safe bowl, cover loosley with plastic wrap, and microwave for approximately 6 minutes.
• Season fish with salt and pepper, place on aluminum lined baking sheet, and bake for approximately 15 minutes.
• Meanwhile, heat olive oil and remaining garlic in large skillet over medium-high.
• Add cauliflower with broth, cranberries, nuts, orange zest, parsley, 1/4 tsp salt, and pepper. Stir to heat through.
• Serve fish and cauliflower together and enjoy!

Lemon-Rosemary Salmon

I was asked to do a guest post on a friend's blog last week. I was getting ready to go on vacation so I didn't have much in the house. Because of this, at first I turned her down. Then my husband had to work late and I had to come up with something to make myself for dinner. I had a filet of salmon in the fridge, a bunch of stuff in the cabinets and my garden, so I just made something up! It tasted good so I e-mailed her back and told her I had something!

It was my first guest post and I had a lot of fun! I was so flattered she thought to ask me to post on her blog. Thank you Kelly! You can see the guest post here on Today Was A Fairytale. That post was a little different from what I normally do, here is the version for my blog.

As usual with my fish recipes, this would work with any type of fish that makes you happy. I like salmon so that is what I chose. If my husband had been eating with me, I probably would have used either cod, halibut, or sole for him.

1 filet of salmon

Lemon-pepper seasoning (to taste)

4 cloves of garlic

4 sprigs rosemary, divided

2 Tbsp lemon juice

• Preheat your oven to 350 degrees. 
• Line a 9 x 13 pan with aluminum foil, leave excess hanging over the edges. 
• Pat the salmon dry and place in center of the foil.
• Sprinkle the lemon-pepper seasoning over the top of the salmon. (I like to use Mrs. Dash because it doesn't have any salt in it.) 
• Press the cloves of garlic and rub over the top of the salmon.
• Pull rosemary leaves off of two sprigs and sprinkle over the top of the salmon, place a sprig on each side as well.
• Pour lemon juice around outside of salmon and fold foil up around it like a bag.
• Place both the salmon in the oven and bake for approximately 15 minutes. It should flake easily with a fork when it is done.

For a recipe for for the potatoes, see this post: Rosemary Baby Reds