Description
A fresh and flavorful bowl featuring honey glazed salmon, fluffy quinoa, sweet corn, juicy tomatoes and herbs with a light white balsamic dressing.
Ingredients
Salmon
2 pieces fresh salmon
1/4 cup honey
3 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
Quinoa Salad
1 cup dry quinoa
2 cups low sodium chicken broth
3 ears corn on the cob
2 cups cherry tomatoes halved
1/2 red onion diced
1/4 cup chopped fresh basil
2 sprigs oregano leaves torn
Dressing
1/4 cup olive oil
2 tablespoons white balsamic vinegar
Salt and pepper to taste
Instructions
1.
2. Preheat oven to 400 F. Lightly grease a baking pan or line it with parchment paper then place salmon on the pan.
3. Mix honey olive oil garlic powder salt and pepper in a small bowl then brush over salmon.
4. Bake salmon for 15 to 20 minutes until it flakes easily.
5. Rinse quinoa then combine with chicken broth in a pot. Bring to a boil then simmer about 15 minutes until liquid is absorbed.
6. Boil corn for 5 minutes then place in cold water. Cut kernels off the cob once cooled.
7. Combine quinoa corn tomatoes red onion basil and oregano in a large bowl.
8. Whisk olive oil white balsamic vinegar salt and pepper together to make the dressing.
9. Pour dressing over the quinoa mixture and toss gently.
10. Divide salad into two bowls and top each with baked salmon.
11. Serve immediately.
12.
Notes
You can substitute vegetable broth for chicken broth if preferred.
Toast quinoa in a dry pan before cooking to enhance its nutty flavor.
Allow quinoa to cool slightly before mixing with vegetables to maintain texture.
Grilling the corn adds a smoky flavor that pairs well with the honey glaze.
Store salmon and salad separately for best freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American