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 with an Orange Honey Glaze

Serves 4-6

1 to 1 1/2 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
1/2 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 miniscule 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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