1/2 cup uncooked white quinoa
1/4 cup honey
1 large sprig fresh rosemary, leaves removed and coarsely chopped
2 oranges, divided
2 tsp. balsamic vinegar
2 Tbsp. plus 2 tsp. extra virgin olive oil, divided
Freshly ground pepper and salt, to taste
4 oz. arugula
1? lbs. skinned salmon fillet
Preheat oven to 400 degrees F. Arrange baking rack in middle of oven.
In small pot, cook quinoa according to package directions. Spread cooked quinoa on sheet pan lined with paper towels to absorb excess liquid. Place dry cooked quinoa in shallow dish and fluff with fork.
In small pot, bring honey to simmer, add rosemary, turn off heat and cover pan.
Zest and juice 1/2 orange. In small bowl mix together juice from orange and vinegar. Whisk in 2 tablespoons oil and orange zest. Season to taste with pepper and salt.
Cut salmon fillet into twelve equal pieces and brush each piece with rosemary honey. Sprinkle cooked quinoa over top of salmon pieces and press down into salmon.
In shallow baking pan, spread remaining oil. Place salmon pieces, quinoa side up, on oiled pan. Bake for 10-12 minutes, until light pink throughout. To brown quinoa crust, set under broiler for 1-2 minutes.
While fish bakes, peel remaining 1? orange and trim off white pith. Separate orange segments and cut into 1/2-inch pieces. Toss arugula with vinaigrette and orange pieces. Arrange small handful on an individual serving plate and place salmon on top. This can also be served on a platter, family style.
Makes 12 servings. Per serving: 180 calories, 8 g total fat, (1g saturated fat),
13 g carbohydrate, 13 g protein, 1 g dietary fiber, 31 mg sodium
*Note, I used panko to coat the salmon when I ran out of quinoa.
This recipe is not only delicious but also smells good!
Source:
http://www.aicr.org/ccap/recipes/ccap-quinoa-crusted-salmon-with-rosemary-honey-over-orange-arugula-salad.html
