Soy-Marmalade Salmon with Savory Quinoa and Lemony Asparagus

Servings:
Soy-Marmalade Salmon with Savory Quinoa and Lemony Asparagus 4.29/5 (14 votes)

It took me a while to fall in love with quinoa. Something about it being so healthy was a turn-off. Kidding - sort of. At any rate, I finally gave it a whirl and can't get enough now. I'm so much a fan that I keep cooked quinoa in the fridge to throw on salads for lunch most days. Back to the meal! This quinoa recipes is outstanding - all the credit given to the shallots and the nice buttery crunch of the pine nuts on top. To speed up this meal, get the quinoa going first and your meal will be on the table with little trouble in less than 30 minutes. The salmon sears on both sides and is basted with a nice combination of soy and orange marmalade and the asparagus is fresh and crisp and nice with just a squeeze of lemon. Mighty tasty!

Savory Quinoa

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1/4 cup pine nuts, optional
  • 1 cup quinoa, rinsed and drained
  • 2 teaspoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, pressed or minced
  • 1 cup vegetable stock
  • 1/4 teaspoon kosher salt

DIRECTIONS

  1. Toast pine nuts over medium high heat for just a couple of minutes. They should be slightly browned. Transfer to a plate and reserve for later.
  2. In the same pot, heat oil over medium high heat until it shimmers. Add shallot and garlic and sauté for a couple of minutes or until shallot becomes translucent. Adjust your heat down if your garlic begins to brown.
  3. Add quinoa and sauté for a couple minutes.
  4. Pour stock into pot, increase heat to boil, decrease to simmer, cover and cook according to package directions – about 20 minutes.
  5. Remove lid, fluff with a fork, and top with toasted pine nuts.

Nutritional Information

Serving Size 116g (with pine nuts) Calories 231 Fat 11 Carbs 28 Fiber 3 Protein 7.

Soy-Marmalade Salmon

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound salmon, skin on
  • 2 teaspoons olive oil
  • 1/4 cup orange marmalade
  • 3 tablespoons low sodium soy sauce
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper

DIRECTIONS

  1. Heat olive oil in a heavy skillet (I used my cast iron.) until it shimmers. Add salmon skin side up. Do not move the salmon and let it cook for about 4 minutes.
  2. While the salmon is cooking, combine the remaining ingredients in a small bowl.
  3. Carefully flip the salmon and baste with sauce.
  4. Reduce heat to medium; add 1/3 cup water, cover, and let cook for another 3-4 minutes - depending on the thickness of the salmon. Salmon will separate slightly and the center will be opaque when cooked.
  5. Plate salmon and top with any extra sauce.

Nutritional Information

Serving Size 214g Calories 313 Fat 13 Carbs 14.6 Fiber 0 Protein 35.

Lemony Asparagus

SERVINGS : 2 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1/2 pound asparagus
  • kosher salt, to taste
  • pepper, to taste
  • 1/2 lemon

DIRECTIONS

  1. Bring about 3 inches of water to a boil. Add asparagus, reduce to simmer, and cook for about 3 minutes.
  2. The asparagus should be crisp not limp.
  3. Plate asparagus, season with salt and pepper, and a squeeze of lemon.

Nutritional Information

Serving Size 128g Calories 27 Fat .2 Carbs 6 Fiber 3 Protein 2.7.

NOTES

KID NOTE: Once they picked all the little pieces of orange peel off their salmon, they loved it!

VEGETARIAN TIP: Skip the fish and create a warm quinoa salad. Blanch the asparagus and then sauté with sliced zucchini and eggplant. Rinse and drain and can of chickpeas. Once quinoa is cooked, toss in chick peas and sautéed vegetables. Drizzle with marmalade-soy.

GLUTEN MODIFICATIONS:  Use tamari instead of soy sauce.

5 Comments

  1. Lindsay Schluter says:

    Yum-o! This was a big hit in our household. Even my 1 year old gobbled up the salmon!

  2. mturner says:

    I could not get enough of the quinoa!! It was delicious! My 6 year old loved it too, minus the pine nuts =)

  3. dedroses says:

    The 1:1 ratio of liquid from the quinoa recipe posted did not work; I had to add another cup of vegetable broth. Instead of boiling the asparagus (we don’t boil veggies, we usually oven bake), I roasted them on 350 for 15 minutes and the splash of lemon made them tasty. Lastly, I didn’t realize I had to save some of the glaze until the very last step. Of course I didn’t read it until I was done and then realized that I was supposed to save some of the glaze to add on top of the cooked salmon. Overall, the recipe was easy to make and I’d make it again (and my toddler loved the fish), with the changes noted.

  4. mcaldwell says:

    Loved this!

  5. Camila says:

    Only made the salmon (with some leftover savory rice). I absolutely love the cooking instructions, it was delicious and easy. That’s such a yummy glaze. Thumbs up for this one!!!!

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