Perfect midweek dinner recipe! 30 minute orange glazed salmon served with quinoa and spring green and citrus salad
We have salmon each and every week on a weekday night and yet, I have no salmon recipe on my blog. You know what?!
It gets worse.
Looking back, I have only posted one fish recipe! and that was sooooo long ago. Don’t ask why!
I absolutely love salmon!
I love its flavor and how easy is to put together a quick and healthy dinner with it. A bit of olive oil, a sprinkle of salt and pepper, under 10 minutes in a skillet/ pan and dinner is ready. It cannot get much easier than this! Served with some roasted veggies or mashed potatoes and some salad, you are done.
I am picky when buying my salmon. I buy only wild caught salmon. Actually, not only salmon. Everything fish or seafood. Not happy at all that I have to pay an arm and a leg for this. I know there is a lot of debate on whether t’s better to buy wild caught or farm raised. For me, it’s simple. I don’t trust these farms. I don’t want any antibiotics in my fish or any artificial color added. So, I have to stock up on salmon at my grocery store when it’s on special and keep it in the freezer. I wish my freezer would be bigger 🙂
Last night, I made this vibrant orange flavored salmon, served with olive and pine nut quinoa and some spring greens and citrus salad! I am in love with this new orange, mustardy glaze! The balance of flavors between sweet honey, tangy savory mustard and citrus, it’s perfection!
And the best part? You can easily have this dinner ready in 30 minutes!
- 2 cup water
- 1 cup uncooked quinoa rinsed and drained
- 2 tablespoons pitted kalamata olives sliced
- 2 tablespoons pine nuts toasted
- 4 salmon fillets
- 1 tablespoon olive oil
- 2 tablespoons honey
- 2 teaspoons grated orange rind
- 2 teaspoons fresh orange juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- salt and pepper
- Start cooking quinoa. Combine 2 cups water, quinoa, and some salt in a small saucepan and bring to a boil. Reduce heat, cover with lid and simmer for 15-20 minutes or until liquid is absorbed and quinoa is cooked. Set aside and allow to cool 5 minutes before stirring in sliced olives and pine nuts.
- While quinoa is cooking, start the glaze. Combine honey, orange rind, orange juice, Dijon mustard, garlic, salt and pepper in a bowl, stirring with a whisk. Add salmon fillets to the bowl and coat them with the glaze. Allow siting for 5-10 minutes.
- Heat a large non-stick skillet/ pan over medium-high heat. Add 1 tablespoon olive oil then add salmon fillets, skin up and cook about 3 minutes per side. Remove from pan and serve fillets with quinoa mixture. Add some spring greens and citrus salad on side too!
This recipe was adapted from Cooking Light magazine, April 2015 issue