Honey Mustard Pecan Salmon Quinoa Bowl

Monday, March 13, 2017

Serves 4

What You Need
For The Quinoa
1 cup quinoa
3/4 bunch of kale, de-stemmed and roughly chopped
1/4 cup water
3 TBS olive oil
1 cup sun-dried tomatoes, diced with some of the juice
1 1/2 TBS fresh lemon juice
Salt and pepper, to taste

For The Salmon
4- 4 oz. salmon fillets
2 TBS mustard
2 TBS honey
1/2 cup pecans, slightly crushed
1/2 TSP paprika
Salt and pepper, to taste

Directions
For The Quinoa
1. Cook the quinoa according to the package directions. Set aside.
2. In a large pan, heat olive oil over medium heat. Add in the kale and water. Toss everything together. Cover and let cook for 3-5 minutes. 
3. Give everything a stir and turn heat down to low. Remove cover and let cook for 10-15 minutes or until tender. Season with salt and pepper.
4. Next, add in the quinoa, sun-dried tomatoes, and lemon juice. Mix everything together and then season with salt and pepper.

For The Salmon
1. Preheat the oven to 375° and line a baking sheet with foil.
2. Place salmon fillets on a pan, skin side down. 
3. In a small bowl, combine the mustard and honey. Pour over the salmon, being sure to rub it into the  fillet. 
4. In another small bowl, combine the crushed pecans with the paprika. Press mixture onto each salmon fillet and season with salt and pepper.
5. Bake in the preheated oven for 9-13 minutes, or until salmon is cooked through. 

Assembly
1. Place your quinoa mixture onto your desired serving dish and then top with a salmon fillet. 
2. To make it extra tasty, drizzle with additional mustard/honey mixture and pecan/paprika mixture. Enjoy!!

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