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February recipe of orange glazed salmon with dried cherry quinoa

FTOC Nutrition Program: February Recipe

Orange Glazed Salmon with Dried Cherry Quinoa

Quinoa is such a versatile ingredient packed full of nutrition and healthy protein. It is also Gluten-free and great for people with gluten intolerances. Paired with this honey-glazed salmon, you’re in for a nutritious and delicious meal!

Ingredients

  • ⅔ cup water
  • ½ cup uncooked quinoa, rinsed and drained
  • kosher salt, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon dried cherries
  • 1 tablespoon sliced almonds, 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

Directions

  1. Preheat broiler to high.
  2. Combine 2/3 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Reduce heat; simmer 13 minutes or until liquid is absorbed. Stir in parsley, dried cherries, and almonds.
  3. While quinoa cooks, arrange fillets, skin side down, on a foil-lined baking sheet. Combine remaining 1/4 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.

Recipe adapted from www.cookinglight.com