Name: Honey Garlic Salmon with Quinoa
Ingredients: Prepare the Quinoa: Begin by rinsing the quinoa thoroughly under cold water using a fine-mesh sieve. This step is crucial for removing saponins, which can give quinoa a bitter taste. Place the rinsed quinoa in a medium saucepan. Add 2 cups of water or vegetable broth, a pinch of salt, and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy and cooked through. You’ll know it’s done when the germ ring (a tiny white ring) appears around each grain. Once cooked, fluff the quinoa with a fork and set aside, keeping it warm.; Make the Honey Garlic Glaze: While the quinoa is cooking, prepare the luscious honey garlic glaze. In a small bowl, whisk together the honey, soy sauce (preferably low sodium), minced garlic, grated fresh ginger, rice vinegar, and sesame oil. If you like a little heat, add the red pepper flakes at this stage. Whisk all the ingredients together until they are well combined and the sauce is smooth and emulsified. Taste the glaze and adjust the seasonings as needed. You might want to add a touch more honey for sweetness or soy sauce for saltiness, depending on your preference. Set the honey garlic glaze aside.; Prepare the Salmon: Pat the salmon fillets dry with paper towels. This is an important step as it helps ensure that the salmon sears nicely and the glaze adheres well. Season both sides of the salmon fillets generously with salt and freshly ground black pepper. You can also add a touch of garlic powder or paprika if you want to enhance the flavor further, but simple salt and pepper work perfectly.; Cook the Salmon: There are several ways to cook salmon for this recipe, but baking is a reliable and easy method. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Place the seasoned salmon fillets skin-side down (if using skin-on salmon) or skin-side up (if skinless) on the prepared baking sheet. Brush about half of the honey garlic glaze evenly over the top of the salmon fillets. Reserve the remaining glaze for later.; Bake the Salmon: Place the baking sheet with the glazed salmon in the preheated oven and bake for approximately 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets. You’ll know the salmon is done when it reaches an internal temperature of 145°F (63°C) or when it is opaque and easily flakes when gently pressed with a fork. Avoid overcooking the salmon, as it can become dry.; Glaze Again and Finish: Once the salmon is cooked, remove the baking sheet from the oven. Brush the remaining honey garlic glaze over the baked salmon fillets. This second glaze application will add an extra layer of flavor and make the salmon even more glossy and appealing. If you want to add a bit of char and caramelization, you can optionally broil the salmon for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning, as the honey in the glaze can caramelize quickly under the broiler.; Assemble and Serve: To serve, spoon a generous portion of the cooked quinoa onto plates or bowls. Place a honey garlic glazed salmon fillet on top of the quinoa. Garnish generously with thinly sliced green onions and toasted sesame seeds. You can also add a squeeze of fresh lemon or lime juice over the salmon just before serving to brighten the flavors even further. Serve immediately and enjoy this delicious and healthy Honey Garlic Salmon with Quinoa!

Description

Salmon fillets: (About 1.5 pounds, skin on or off, your preference) – The star of the dish, providing rich flavor and healthy Omega-3 fatty acids. Fresh or frozen (thawed) salmon works beautifully.
Quinoa: (1 cup, uncooked) – A nutritious and gluten-free grain, offering a fluffy and slightly nutty base for the flavorful salmon.
Honey: (1/4 cup) – Adds natural sweetness and helps create a beautiful glaze for the salmon. Choose a good quality honey for the best flavor.
Soy sauce: (1/4 cup, low sodium recommended) – Provides savory umami depth and balances the sweetness of the honey. Low sodium is preferred to control the saltiness.
Garlic: (4 cloves, minced) – Infuses the sauce with a pungent and aromatic flavor that complements both honey and salmon perfectly. Freshly minced garlic is always best.
Ginger: (1 tablespoon, grated fresh ginger) – Adds a warm, zesty kick and enhances the complexity of the honey garlic sauce. Fresh ginger is highly recommended for its vibrant flavor.
Rice vinegar: (2 tablespoons) – Provides a touch of acidity to balance the sweetness and savory notes, brightening up the overall flavor profile.
Sesame oil: (1 tablespoon) – Contributes a nutty and aromatic depth to the sauce, enhancing the Asian-inspired flavors of the dish. Toasted sesame oil is ideal.
Red pepper flakes: (1/2 teaspoon, or to taste) – Optional, but adds a subtle warmth and a touch of heat to the sauce. Adjust to your spice preference.
Green onions: (2, thinly sliced) – For garnish, adding a fresh, mild oniony flavor and a pop of color to the finished dish.
Sesame seeds: (1 tablespoon, toasted) – For garnish, providing a nutty crunch and visual appeal. Toasted sesame seeds offer a richer flavor.
Olive oil: (2 tablespoons) – Used for cooking the quinoa and salmon, providing a healthy fat base for both components.
Water or vegetable broth: (2 cups) – For cooking the quinoa, adding moisture and flavor. Vegetable broth can enhance the quinoa’s taste.
Salt and black pepper: To taste – Essential seasonings to enhance all the flavors and balance the dish.

Ingredients

Prepare the Quinoa: Begin by rinsing the quinoa thoroughly under cold water using a fine-mesh sieve. This step is crucial for removing saponins, which can give quinoa a bitter taste. Place the rinsed quinoa in a medium saucepan. Add 2 cups of water or vegetable broth, a pinch of salt, and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy and cooked through. You’ll know it’s done when the germ ring (a tiny white ring) appears around each grain. Once cooked, fluff the quinoa with a fork and set aside, keeping it warm.
Make the Honey Garlic Glaze: While the quinoa is cooking, prepare the luscious honey garlic glaze. In a small bowl, whisk together the honey, soy sauce (preferably low sodium), minced garlic, grated fresh ginger, rice vinegar, and sesame oil. If you like a little heat, add the red pepper flakes at this stage. Whisk all the ingredients together until they are well combined and the sauce is smooth and emulsified. Taste the glaze and adjust the seasonings as needed. You might want to add a touch more honey for sweetness or soy sauce for saltiness, depending on your preference. Set the honey garlic glaze aside.
Prepare the Salmon: Pat the salmon fillets dry with paper towels. This is an important step as it helps ensure that the salmon sears nicely and the glaze adheres well. Season both sides of the salmon fillets generously with salt and freshly ground black pepper. You can also add a touch of garlic powder or paprika if you want to enhance the flavor further, but simple salt and pepper work perfectly.
Cook the Salmon: There are several ways to cook salmon for this recipe, but baking is a reliable and easy method. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Place the seasoned salmon fillets skin-side down (if using skin-on salmon) or skin-side up (if skinless) on the prepared baking sheet. Brush about half of the honey garlic glaze evenly over the top of the salmon fillets. Reserve the remaining glaze for later.
Bake the Salmon: Place the baking sheet with the glazed salmon in the preheated oven and bake for approximately 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets. You’ll know the salmon is done when it reaches an internal temperature of 145°F (63°C) or when it is opaque and easily flakes when gently pressed with a fork. Avoid overcooking the salmon, as it can become dry.
Glaze Again and Finish: Once the salmon is cooked, remove the baking sheet from the oven. Brush the remaining honey garlic glaze over the baked salmon fillets. This second glaze application will add an extra layer of flavor and make the salmon even more glossy and appealing. If you want to add a bit of char and caramelization, you can optionally broil the salmon for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning, as the honey in the glaze can caramelize quickly under the broiler.
Assemble and Serve: To serve, spoon a generous portion of the cooked quinoa onto plates or bowls. Place a honey garlic glazed salmon fillet on top of the quinoa. Garnish generously with thinly sliced green onions and toasted sesame seeds. You can also add a squeeze of fresh lemon or lime juice over the salmon just before serving to brighten the flavors even further. Serve immediately and enjoy this delicious and healthy Honey Garlic Salmon with Quinoa!

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Nutrition

Serving Size: one normal portion
Calories: 650
Fat: 35
Carbohydrates: 50
Protein: 50