Orange Curd-Glazed Salmon

Orange Curd-Glazed Salmon with Roasted Lemon Parmesan Cauliflower

  • 1 head cauliflower, cut into florets
  • 1 shallot, or 1/4 sweet yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
  • chives, for garnish
  • 1 1/2 pounds salmon, portioned into 4 (6 ounce) fillets
  • 4 tablespoons orange curd
  • salt and pepper

Preheat the oven to 400 F, and position two racks in the upper and lower thirds of the oven.  Spray a 9x13 baking dish with non-stick spray.

Place the cauliflower and shallot or onion in the baking dish.  Drizzle with the olive oil and lemon juice and season with salt and pepper.  Roast the cauliflower on the upper rack for 30 minutes, stirring twice for even roasting.

Meanwhile, prepare the salmon.

(Note, if you don't have orange curd, you can make a similar version of this recipe by drizzling the salmon with a little olive oil or melted butter, sprinkling with fresh orange zest, and topping the fillets with orange slices before baking.)

Line a baking sheet with foil.  Rinse the salmon in cool water and pat completely dry with paper towels.  Place the salmon skin-side down on the foil. (I usually don't bother trying to cut off the skin, as it will stick to the foil after baking and will easily come off when you slide a spatula under the fish, just above the skin.  If using skinless salmon, then be sure to spray the foil with non-stick spray.)

Brush half the orange curd over the salmon and sprinkle with salt and pepper.  Bake for 7-8 minutes for medium-rare doneness.  Before serving, brush each fillet with the remainder of the orange curd.

After 30 minutes of roasting the cauliflower, and the salmon is done, remove the salmon from the oven.  Sprinkle the cauliflower with the Parmesan cheese, turn the oven on to broil, and broil the cauliflower for several minutes to melt the cheese and get a little color on the cauliflower.  Sprinkle with the chives and serve with the salmon.

Yields 4 servings.

WW Points Plus: 13 points per serving

Recipe from Curly Girl Kitchen