Presented by
PECAN-BERRY SALMON
WITH ORANGE QUINOA SALAD
INGREDIENTS
2 oranges, for zest/juice
1 cup quinoa
1 cup water
Nonstick aluminum foil
3 tablespoons pecan pieces, finely chopped
1/4 cup panko bread crumbs
2 teaspoons grapeseed oil
4 salmon fillets (about 1 lb), skin removed
1/4 teaspoon pepper
3/4 teaspoon kosher salt, divided
8 teaspoons low sugar strawberry preserves
8 oz trimmed asparagus spears, coarsely chopped
1 cup fresh strawberries, coarsely chopped
1 cup radicchio lettuce, coarsely chopped
STEPS
1. Zest/grate peel from 1 orange (no white; 1
teaspoon); squeeze both oranges for juice
2.
3.
4.
5.
(about 1 cup). Prepare quinoa following
package instructions (using 1 cup water and 1
cup orange juice).
Preheat oven to 400°F. Line baking sheet with
foil. Chop pecans and place in medium bowl;
stir in bread crumbs and oil until combined.
Place salmon on baking sheet; season with
pepper and 1/2 teaspoon salt. Spread 2
teaspoons preserves over each fillet; divide
pecan mixture evenly over preserves.
Bake 10–12 minutes or until fish is 145°F (or
opaque and separates easily). Meanwhile, chop
asparagus (1–2 cups); chop strawberries and
radicchio.
Stir into quinoa: asparagus, strawberries,
radicchio, orange zest, and remaining 1/4
teaspoon salt. Serve with salmon.