Salmon was on sale at the grocery store this week so I grabbed a couple of fillets. Not only is salmon super healthy for you (it’s recommended to eat it a couple of times a week), it’s also super healthy (I know I used super twice in one sentence—it’s that super).
I’d wanted to try this salmon recipe from Cooking Light magazine. I gather recipes I want to try every week and keep them handy, within sight, as otherwise I forget about them (getting older may have its benefits, but it also has it drawbacks, LOL). Tonight I reached for this one 🙂
Cooking Light has become one of my go to magazines. Its recipes are usually healthy, simple, fast and scrumptious—these things don’t always happen together. I’ve been victim to a few healthy meals that were about as tasty as sawdust. Why is it that? There are so many herbs, fresh ingredients and things like Dijon that can easily add the most delightful flavours. Healthy does not mean making a taste sacrifice!
I made the full recipe, eating one portion for dinner and adding the other to some romaine and feta for lunch later this week. I called my mom immediately after wolfing this down as I knew she’d enjoy it as much as I did. The orange glaze caramelized as the salmon and was the perfect layer of sweet tang to counter the fatty salmon. And the quinoa was a lovely layer of saltiness. Layers and layers of flavours building on each other. Can you say yum!! I can’t wait to have it again this week!
(Note: Instead of the salad suggested by Cooking Light, I made stir-fried snow peas and romaine. With the capers n it and the olives in the quinoa, it was a tad too sodium heavy so I’d go for a different paying next time).
INGREDIENTS (serves 2)
1. Preheat broiler to high.
2. Combine 2/3 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan and bring to a boil. It doesn’t take long at all. Reduce heat and simmer 13 minutes or until liquid is absorbed. Mine usually takes a couple of minutes more than the recipe calls for—must be my stove. Toast the pine nuts while the quinoa cooks. Once the quinoa is ready, add in the parsley, olives and pine nuts.
3. While the quinoa cooks, arrange salmon skin side down on a foil-lined baking sheet. (Note to self: do not substitute parchment paper for foil. It burns at that high a temperature!). Combine 1/4 teaspoon salt, maple syrup, rind, juice, Dijon, garlic, and pepper in a bowl. Spread the mixture evenly over salmon and broil 6 minutes or until desired degree of doneness. Serve fillets with quinoa mixture.
Adapted from: Cooking Light
- ⅔ cup water $
- ½ cup uncooked quinoa, rinsed and drained
- ⅜ teaspoon kosher salt, divided
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon pitted kalamata olives, sliced
- 1 tablespoon pine nuts, toasted
- 2 (6-ounce) salmon fillets $
- 1 tablespoon maple syrup $
- 1 teaspoon grated orange rind $
- 1 teaspoon fresh orange juice $
- ½ teaspoon Dijon mustard $
- ¼ teaspoon minced garlic
- ¼ teaspoon freshly ground black pepper
- Preheat broiler to high.
- Combine ⅔ cup water, quinoa, and ⅛ teaspoon salt in a small saucepan; bring to a boil. Reduce heat; simmer 13 minutes or until liquid is absorbed. Stir in parsley, olives, and pine nuts.
- While quinoa cooks, arrange fillets, skin side down, on a foil-lined baking sheet. Combine remaining ¼ teaspoon salt, syrup, rind, juice, Dijon, garlic, and pepper in a bowl, stirring with a whisk. Spread orange mixture evenly over fillets. Broil salmon 6 minutes or until desired degree of doneness. Serve fillets with quinoa mixture.