Salmon in an Orange Honey Glaze with Cauliflower Rice

by lydia on February 8, 2011

In my home, salmon is a weekly dinner item as it is superior in nutrients and a great source of omega 3’s . My goal is to keep it simple, yet not get bored with it either. We have our tried and true salmon recipe, but every now and then I just want something fresh. I came up with this recipe in the late fall when all the oranges started making their appearance on the store shelves. In an attempt to avoid grains and starches I chose to serve this salmon with cauliflower ‘rice,’ which most of my children enjoyed, thankfully!! This recipe is suitable for SCD, GAPS, or paleo/primal diets.

Salmon in an Orange Honey Glaze
Recipe type: Main Dish
Cuisine: Seafood
Serves: 4-6 servings
  • 1 to 1½ pounds wild salmon, about 1 inch thick
  • 3-4 cups fish or chicken stock
  • 3-4 organic oranges, one orange sliced to use as a garnish
  • ½ cup honey
  • Several sprigs of fresh thyme (optional)
  • Dry ginger powder
  • Fish sauce
  • Butter
  1. Butter a baking dish that the piece of salmon will fit in.
  2. Bring 3 cups of stock to a boil and pour over the filet to cover the fish completely.
  3. In a 325 degree oven, poach until just tender, 10-15 minutes depending on the thickness of the fish. Check for doneness at 10 minutes with a fork, remove from the oven when the inside is still a little rare. Be careful not to overcook.
  4. While the salmon is cooking, in a saute or chef’s pan heat 1 cup of orange juice, honey, zest of one orange, several dashes of fish sauce, thyme and a pinch or two of the ginger powder.
  5. Bring to a boil and reduce to about half the amount. Add butter when sauce is done, as much as you like – I use about 1 tablespoon per serving.
  6. If you like strain the sauce, before adding the butter, to remove the bits of zest and the thyme sprigs.
  7. Spoon sauce over salmon, garnish with sliced orange and serve. Serve the salmon with some cauliflower rice.

Cauliflower Rice

1 head of cauliflower

1. Cut the head of cauliflower into chunks, removing the outer leafy layers and the core.

2. Place the pieces in a food processor and process until it is the size of rice. Alternatively, you could chop with a knife or shred with a box grater. Make sure you cut the cauliflower into small chunks before adding to the food processor or else it may not process consistently. You don’t want it to puree, but to be very minuscule pieces like rice.

3. In a medium saucepan heat about 1/2 cup of chicken stock or water and place the cauliflower in the pan with the lid on. Steam on medium heat for about 5-6 minutes. Check it for doneness. Top with lots of butter and sea salt.



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Lisa @ Real Food DIgest February 13, 2011 at 12:02 am

I love cauliflower rice – I make it almost weekly!! It’s on my “to-blog” list – saving it for passover a passover post. I make it without the chicken stock though, just sautee in the pan with some butter or coconut oil.

Kathy June 2, 2011 at 1:14 pm

Hi there, just doing some browsing for a sourwood honey post. Lots of information out there. Wasn’t exactly what I was looking for, but very nice site. Have a nice day.

Irina August 14, 2013 at 6:46 pm

This recipe was soo delicious! I started GAPS in an emergency situation b/c of ulcerative colitis and I’ve been STARVING for tasty food that won’t kill my stomach and this made me almost cry it was so good. Thank YOU!

lydia August 14, 2013 at 8:06 pm

YW Irina – so glad to hear you enjoyed it so much!

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