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Honey-Glazed Salmon & Blood Orange Quinoa
For a more elegant but easy lunch, Chef Scott Mullen of Shenandoah Crossing Resort marinates Individual portions of salmon ahead and cooks them in minutes to order.
Photo courtesy of Perfect Puree of Napa Valley
Servings
4
4
Menu Part
- Entree
Main Ingredient
- Salmon
Scott Mullen
Executive chef
Shenandoah Crossing Resort
Gordonsville, Va.
For a more elegant but easy lunch, Chef Scott Mullen of Shenandoah Crossing Resort marinates Individual portions of salmon ahead and cooks them in minutes to order. Quinoa makes a quick accompaniment. Both components benefit from accents of tropical flavors. The dish can be plated or packed for takeout.
Ingredients
Salmon
1 tbsp. frozen carmelized pineapple concentrate, thawed
½ cup reduced-sodium soy sauce
¼ cup packed brown sugar
1 tbsp. honey
1 tbsp. olive oil
1 tsp. toasted sesame oil
1 tsp. dry mustard
1 tsp. freshly grated ginger
2 garlic cloves, finely minced
1 tsp. red chili pepper flakes, optional
1 lb. salmon filets (4 portions)
1 tsp. canola or olive oil
Steamed asparagus, optional
Quinoa
1 cup coconut milk
½ cup water
1 tbsp. frozen carmelized pineapple concentrate, thawed
2 tbsp. frozen blood orange concentrate, thawed
3/4 cup uncooked organic quinoa
¼ cup diced red onion
¼ cup chopped fresh cilantro
Salt, to taste
1 tsp. grated lemon zest
¼ cup toasted sliced almonds
Steps
For salmon marinade, in large bowl, whisk together pineapple concentrate, soy sauce, brown sugar, honey, olive oil, sesame oil, mustard, ginger, garlic and red pepper flakes. Place salmon in large zippered plastic bag; add marinade. Refrigerate at least 1 hour or up to 8 hours.
Pour 1 teaspoon oil into large sauté pan; place over medium-high heat to heat. Add salmon; cook skin-side up about 2 to 3 minutes until salmon is caramelized. Flip salmon and cook 2 to 3 minutes more until salmon just lightly flakes when pressed.
For quinoa, in medium saucepan, combine coconut milk, water and pineapple and blood orange concentrates; bring to a boil. Reduce heat to low; add quinoa and cover. Simmer until all liquid is absorbed.
Remove from heat and let stand, covered, for 5 to 10 minutes. Fluff quinoa with fork and stir in red onion and cilantro. Season with salt and lemon zest.
Spoon quinoa evenly into 4 bowls or plates. Top with salmon and add asparagus on the side; garnish with toasted almonds and drizzle with extra honey, if desired.
Photo courtesy of Perfect Puree of Napa Valley
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