How to Keep Salmon Moist
While it may seem daunting to cook fish, it really is quite simple. Salmon is a great addition to any menu and is an excellent source of Omega-3s, an essential fatty acid, high in protein and low in saturated fat. We are oven roasting it here - at 400o F - but you could also grill it. Place it skin side down (even if the skin is already removed) and brush the top with the BBQ Sauce/horseradish mixture, sealing in moisture. Follow the Canadian rule for timing: cook any fish for 10 minutes per inch of thickness, measured at the thickest point.
Making a Tasty Quinoa Salad
Quinoa (prounced keen-wah) is an ancient grain dating back 5000 years to the Andes, and called a "mother grain" by the Incans. It's a great way to add a whole grain food without adding gluten - high in both protein and fiber. We have dressed it with a simple lemon vinaigrette and tossed in some crunchy, sweet, and creamy fruits and veg to make it a zesty vibrant salad. It is the perfect counter to the richness of salmon. Get creative with your add ins, but we like red cabbage, mandarin oranges, avocados and fresh herbs. Garnish with some toasted sunflower seeds.
This all comes together in 30 minutes and is a tasty, colorful way to bring healthy choices to mealtime.
BBQ Salmon with Zesty Quinoa Salad
This colorful, crunchy and tasty quinoa salad makes an excellent base for a roasted salmon filet, basted with Halo+Cleaver Gold Mustard BBQ Sauce and horseradish. It all comes together in 30 minutes and is all you need for a healthy dinner.
Preheat oven to 400oF.
Prepare 1 cup quinoa with 2 cups water, covered, according to package directions, about 15 minutes.
In a small bowl, combine the Halo + Cleaver Gold BBQ Sauce, horseradish, salt and pepper. Spread on top of salmon. Place the salmon in a non-reactive (glass or ceramic), lightly oiled baking dish and roast for 12 minutes, depending on fish’s thickness. (see notes).
When the quinoa is cooked, remove from heat and fluff with a fork. Transfer to a bowl and set aside to cool.
Combine the red cabbage, oranges, avocado, scallions, cucumbers, and mint. Add the cooled quinoa.
Whisk together all the ingredients for the dressing. Drizzle over the quinoa salad, using enough to coat sufficiently. You may have leftover dressing.
Divide the salad between four plates, about 1 1/2 cups per plate, and top with the salmon. Garnish with sunflower seeds.
Cooking the salmon filet with the skin on will retain moisture and add flavor. If you place the filets skin side down in the roasting pan, once cooked the filet will lift off leaving the skin behind in the pan. Cook according to the Canadian rule: at 400oF, cook fish 10 minutes per inch of thickness, measured at the thickest point.
Serving: Salmon can be served as a filet on top of the quinoa salad, or flaked and mixed in.
This can be served hot or cold.
Make this Keto Friendly: For a Keto-Friendly adaptation, don't use the quinoa or Mandarin oranges. Toss the remaining salad ingredients together and serve on top of the fish as a salsa.
Calories 554, Fat 29 grams, Carbs 41 grams, Fiber 7 grams, Sugar 7 grams, Protein 34 grams