Honey Spiced Salmon with Quinoa Salad Recipe

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This healthy honey spiced salmon with quinoa salad recipe has a perfect combination of sweet and spicy for a flavorful, filling dinner. If you have any leftovers, it makes a great lunch as well, whether reheated or straight out of the fridge.

Fresh lime zest and juice add a touch of brightness to this dish, and grated cabbage complements the chewy quinoa and flaky salmon with a satisfying crunch. For an extra punch or to boost the flavor, even more, serve lime wedges on the side as well.

Healthy Benefits of Salmon and Quinoa

With salmon and protein-packed quinoa as the main attractions, this recipe provides a wealth of nutrients. Salmon dishes is an excellent source of omega-3 fatty acids, protein, potassium, selenium, B vitamins and antioxidants. Because of the omega-3 fatty acids, salmon can reduce the risk of heart disease, Alzheimer’s, dementia and other degenerative brain diseases, as well as reduce inflammation (think asthma, gout and joint pain) and symptoms of depression, bipolar disorder, and ADHD.

Wild-Caught vs. Farm Raised

To get the most benefits from eating salmon, choose wild-caught over farm-raised. The latter are fed grain and therefore contain lower nutrient levels, and the fillets are often dyed to mimic the healthy pink color naturally found in wild salmon. Plus, wild Alaskan salmon is sustainably caught and therefore better for the environment, so it’s a win-win!

How to Make Honey Spiced Salmon with Quinoa Salad

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Honey Spiced Salmon with Quinoa Salad

Author Woman's Day Magazine (https://www.womansday.com/food-recipes/food-drinks/recipes/a56926/honey-spiced-salmon-with-quinoa-salad-recipe/)

This healthy honey spiced salmon with quinoa salad recipe has a perfect combination of sweet and spicy for a flavorful, filling dinner. If you have any leftovers, it makes a great lunch as well, whether reheated or straight out of the fridge.

Ingredients

• 1 cup quinoa
• 2 scallions
• 2 limes
• 2 tbsp. extra virgin olive oil
• 1 tbsp. grated ginger
• 2 tbsp. plus 2 tsp. honey
• Salt and pepper
• 3 ½ cups finely shredded cabbage
• 4 wild Alaskan salmon fillets (about 1 ¼ lb. total)
• ½ tsp. cayenne powder

Instructions

• Preheat a medium saucepan over medium heat. Add the quinoa and cook until lightly toasted, shaking the pan occasionally, about 5 minutes.
• Add 2 cups of water and cover the pan with a lid. Simmer for 10 minutes, then remove from heat.
• Remove the lid, cover with a tea towel and let stand. After 10 minutes, fluff with a fork and set aside.
• While the quinoa cooks, thinly slice the scallions, separating the lighter parts from the dark green parts (you will need both).
• Grate the zest of 1 of the limes into a large bowl, then squeeze the juice over top of it, about 3 tablespoons.
• Add the oil, ginger, 2 teaspoons of honey and a dash of salt and pepper. Whisk to combine.
• Add the cabbage and the lighter parts of the scallions, then toss to combine.
• Turn on the broiler and line a large, rimmed baking sheet with foil.
• Place the salmon fillets on the pan and season with the cayenne and ½ teaspoon of salt. Drizzle with 2 tablespoons of honey. Broil 5 to 7 minutes or until opaque and browned on top.
• Meanwhile, fold the quinoa into the cabbage and sprinkle with the reserved darker parts of the scallions.
• Scoop the quinoa salad onto 4 plates, then top each with a salmon fillet. Serve with lime slices, if desired.

Courses Dinner

Cuisine Seafood