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.
Yum-o! This was a big hit in our household. Even my 1 year old gobbled up the salmon!
I could not get enough of the quinoa!! It was delicious! My 6 year old loved it too, minus the pine nuts =)
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.
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!!!!