Sweet & Spicy Salmon With Quinoa Salad
12
- Prep Time15 min
- Total Time40 min
- Makes4 servings
(Photo: Sian Richards)
Horseradish and honey-topped salmon meets a zesty salad for a fast and fresh meal you can whip up any night of the week.
Ingredients
4 skin-on salmon fillets, each about 180 g and 1-in thick
1 cup quinoa
2 tbsp prepared horseradish
2 tsp honey
1 tsp water
3 tbsp coarsely chopped cilantro
1/4 red onion, diced, about 1/3 cup
1 avocado, diced
1 carrot, grated
2 tbsp lime juice
2 tbsp olive oil
Instructions
COOK quinoa according to package directions, about 15 min. Transfer to a bowl to cool slightly.
STIR in onion, avocado, carrot, lime juice and oil into quinoa until combined. Set aside.
POSITION rack in top third of oven. Preheat broiler. Line a baking sheet with foil. Lightly spray with oil. Arrange salmon skin-side down on foil. Stir horseradish with honey and water until combined. Spread on salmon.
BROIL salmon in top third of oven until a knife tip inserted in thickest part of fish and held for 10 sec comes out warm, about 10 min. Sprinkle with cilantro.
Nutrition (per serving)
Calories 582, Protein 35g, Carbohydrates 40g, Fat 33g, Fibre 8g, Sodium 122mg.
Excellent source of Vitamin B6.
Get more of our best quinoa recipes.
Get more quick salmon recipes.
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