Tuesday, February 12, 2013

Asian Foil Salmon with Cauliflower Steaks

Asian Foil Salmon with Cauliflower Steaks

I have to start by saying that these cauliflower steaks are amazing.  This was the first time I had seen cauliflower prepared this way, and they were so good that Mark and I ate half of them straight from the pan.  So, whether or not you make this whole dish, make the cauliflower! They are easy to make and SO GOOD.

Asian Foil Salmon with Cauliflower Steaks

These cauliflower steaks are seasoned with soy sauce, ginger, sesame seeds, sriracha, and green onions.  YUM!  They are the perfect side to this salmon (or any asian-flavored dish!).  

Asian Foil Salmon with Cauliflower Steaks

The salmon is brushed with a soy/honey/lime/sriracha sauce and then topped with sliced sweet mini peppers, garlic, and green onions.  Each serving is prepped in a foil packet and baked.  Makes for a delicious and healthy meal with easy clean up.  By the way, sweet mini peppers are and awesome snack and so colorful!

Asian Foil Salmon with Cauliflower Steaks

I served this salmon over cooked bulgar (only 15 minutes to cook!).  But, you could also serve it over any other cooked grain.  This meal made me quite full, so if you are not super hungry you wouldn't even need a grain.  The cauliflower and salmon will fill you up (especially if you eat half a head of cauliflower like I did!).  I hope you enjoy this as much as we did.  I can't wait to make this again!

Asian Foil Salmon with Cauliflower Steaks

Asian Foil Salmon with Cauliflower Steaks

serves: 2

  • cooked grain of choice (optional)
Asian Foil Salmon:
  • 2 6-oz salmon filets
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon sriracha
  • 1/2 bunch green onions, sliced and divided (white and light green parts separated from dark green parts)
  • 4 mini sweet peppers, sliced (or 1/2 large pepper)
  • 4 cloves garlic, sliced
  • olive oil spray
  • salt/pepper
Cauliflower Steaks:
  • 1 large head cauliflower, leaves pulled off and very end of stem trimmed (leave most of the stem there as shown in the pictures)
  • olive oil spray
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons water
  • 1/2 teaspoon granulated sugar
  • 1/2 bunch green onions, sliced
  • 1-2 teaspoons fresh ginger, peeled and finely minced
  • 2 teaspoons sesame seeds (toasted if preferred)
  • 1/2 teaspoon sriracha


1)  Heat oven to 400F.

For the Salmon:

2)  Tear off 2 large pieces of foil and place 1 salmon filet in the middle of each piece.  The foil should be big enough that you will be able to fold the salmon inside!

3)  Whisk soy sauce,  lime juice, honey, and sriracha in a small bowl.  Brush the salmon with the sauce (make sure to use all the sauce!).  Top each filet with white/light green green onions, garlic, and mini peppers.  Season with salt and black pepper.  Spray with olive oil spray.  

4)  Seal each foil packet and set aside until cauliflower is prepped.  Once cauliflower is ready, bake the salmon for 18 minutes in the preheated oven (place directly onto oven rack).  After 18 minutes, remove from oven and let cool for a few minutes before opening.

For the Cauliflower: 

5)  Cut the cauliflower lengthwise, including the stalk, into slices about 3/4 inch thick.  You will get about 3 nice "steaks" and the rest will be smaller pieces.  Place on a large baking sheet and spray with olive oil spray.  Roast in a preheated oven for 25-30 minutes, until lightly browned in places.  Put the salmon in the oven after the cauliflower has been in there 5-10 minutes.

6)  Whisk together the remaining cauliflower ingredients.  Spoon the sauce over the cauliflower once it is out of the oven (but still on the pan).  This will be slightly messy, but don't worry- it's delicious! 

7)  To Serve:  Serve the salmon over cooked grain of choice (if desired) with cauliflower on the side.  Pour any sauce/juices from packets over the salmon.  Sprinkle salmon with the rest of the green onions.  Enjoy!

(salmon recipe adapted from Confections of a Foodie Bride and cauliflower recipe adapted from Two Peas and Their Pod)

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