Nonstick aluminum foil
4 sockeye salmon fillets (about 1 1/2 lb), skin removed
1/3 cup light brown sugar
2 tablespoons lemon zest
1 teaspoon kosher salt
1 (32-oz) container cauliflower crumbles
1/4 cup grated Parmesan cheese
1 tablespoon dried chives
- Arrange rack in middle of oven, then preheat broiler. Arrange salmon on foil-lined baking sheet. Combine sugar, zest, and salt; spread evenly over salmon. Let stand 10 minutes for flavors to blend.
- Broil salmon 7–8 minutes and until fish separates easily. Let stand 2–3 minutes to rest.
- Preheat large sauté pan on medium 2–3 minutes. Coat cauliflower with spray, then add to pan; cook and stir 3–4 minutes or until tender. Remove pan from heat; stir in cheese and chives. Serve with salmon.
Always check fish for bones and cook to an internal temperature of 145°F.