Marinated Salmon with Caramelized Pineapple Quinoa
Ingredients:
- salmon - 1 pound
- packed brown sugar - 1/4 cup
- honey - 1 T plus more for garnish
- soy sauce - 1/2 cup
- fresh pineapple juice - 1/4 cup
- Dijon mustard - 1 t
- toasted sesame oil - 1 t
- oilive oil - 1 T
- fresh grated ginger - 1 t
- garlic, minced - 2 cloves
- red chili pepper flakes, if desired - 1 t
- pineapple, peeled, cored, cut into small chunks - 1/2 of a whole
- uncooked organic quinoa - 3/4 cup
- coconut milk - 1 cup
- water - 1/2 cup
- diced red onion - 1/4 cup
- chopped fresh cilantro - 1/4 cup
- fresh limes -
- toasted sliced almonds - 1/4 cup
Instructions:
Prepare marinade -- in a large bowl, whisk together brown sugar, honey, soy sauce, pineapple juice, mustard, sesame oil, olive oil, ginger, garlic and red pepper flakes. Place salmon in large ziploc bag; add marinade. Place in refrigerator for 1 - 8 hours. Coat a baking pan with nonstick cooking spray, line with foil. Remove salmon from bag, place skin side down on foil. Lay pineapple chunks around salmon, brush leftover marinade on salmon and pineapple. Sprinkle with a little brown sugar for extra caramelization. Bake in a preheated 400 degree oven for 15 - 20 minutes or until salmon easily flakes with fork. Broil salmon for 1 - 2 minutes at the end to caramelize top.
While salmon is cooking, prepare quinoa -- in a saucepan, bring water and coconut milk to a boil. Reduce heat to low; add quinoa and cover; simmer until all liquid is absorbed. Remove from heat, let stand another 5 - 10 minutes. Fluff quinoa with a fork; set aside. Add onion and cilantro to quinoa. When salmon done baking, remove pineapple, fold into quinoa. Season with salt and lime juice to desired taste. Cut salmon into desired serving sizes, serve with quinoa. Garnish with a 1 - 2 T toasted almonds. Drizzle honey over top.
