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
Cooking spray
1/4 cup grated Parmesan cheese
1 tablespoon dried chives


  1. 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.
  2. Broil salmon 7–8 minutes and until fish separates easily. Let stand 2–3 minutes to rest.
  3. 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.