Maple Glazed Salmon with Cranberry Pecan Quinoa Salad
Ingredients
Maple Glazed Salmon
-
1 ½
pounds
salmon filets
-
1
tablespoon
avocado oil or grapeseed oil
-
2
tablespoons
maple syrup
-
1
tablespoon
light brown sugar
-
2
tablespoons
lemon juice
-
1
tablespoon
Dijon mustard
Cranberry Pecan Quinoa Salad
-
3
cups
cooked quinoa
-
¾
cup
dried cranberries
-
¾
cup
chopped pecans
-
1
bunch
green onions, chopped
-
½
cup
goat cheese
-
1
lemon
zest and juice
-
1
orange
zest and juice
-
¼
cup
rice wine vinegar
-
¼
cup
extra virgin olive oil
-
2
tablespoons
honey
-
¼
teaspoon
cayenne pepper
-
½
teaspoon
sea salt
-
½
teaspoon
fresh ground pepper
Instructions
- Preheat the oven to 450°F and spray a cooking pan with oil.
- Rinse the salmon with cool water, dry it, and place it in a baking dish.
- Brush the salmon with oil and cook for 4 minutes.
- In a bowl, whisk together the maple syrup, brown sugar, lemon juice, and Dijon mustard.
- Remove the salmon from the oven, sprinkle with salt and pepper, and pour the syrup mixture over it.
- Cook for an additional 8 to 11 minutes until the salmon is opaque.
- In a separate bowl, combine the quinoa, cranberries, pecans, green onions, and goat cheese.
- Make the dressing by blending the lemon and orange juice and zest, rice wine vinegar, olive oil, honey, cayenne pepper, salt, and pepper until smooth.
- Toss the salad with the dressing and serve chilled or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
210
Total fat
9g
Total carbohydrates
6g
Total protein
22g
Sodium
79mg
Cholesterol
62mg
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