Glazed Salmon & Creamy Mashed Cauliflower
The following recipes are adapted from http://www.idealyouweightloss.com/recipes1.html and
http://www.eatingwell.com/recipes/creamy_mashed_cauliflower.html by Symmetry’s personal chef, Maggie Lawson. Read more about Maggie on her website at http://www.theheirloomchef.com.
This is a great summer meal while salmon season is in full swing here in the Bay Area. It makes it extra easy to find affordable, delicious wild caught salmon.
Glazed Salmon (Serves 2)
14 ounces of salmon (enough for 2 fillets)
2 tablespoons of Stevia
1 1/2 teaspoons of dry mustard
1 tablespoon of soy sauce
1 1/2 teaspoons rice vinegar (make sure it is the 0 carb rice vinegar)
1/4 teaspoon Walden Farms Pancake Syrup
1. Mix together the Stevia, mustard, soy sauce, vinegar and syrup in a small dish.
2. Separate out 1 tablespoon of this mixture and set aside in a separate dish.
3. Place the salmon fillets on a plate and pour the larger quantity of the sauce moisture over the salmon. Turn each Fillet so that both sides are coated with the glaze.
4. Let the fish sit for a few minutes with the skinless side down in the sauce.
5. Either grill or broil the fish. Cook for about 5 minutes per side. Baste once with the sauce mixture that you reserved before you cook the second side. Drizzle the reserved seasoning mixture over each piece before serving.
Creamy Mashed Cauliflower (Serves 2)
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
1/2 cup of chicken broth
1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add 2 teaspoons oil , salt and pepper; pulse several times, then process until smooth and creamy.
3. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.