Orange-Glazed Salmon With Olive Quinoa

Cheryl “Salt” James' omega-3 power meal features one of her favorite foods — salmon! Coated in a citrus marinade with maple syrup, Dijon mustard, garlic, and of course, salt and pepper, this fish dish is more than your ordinary dinner entree. Pair it with a serving of quinoa or your favorite whole grain.

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2/3 cup Water
1/2 cup Uncooked quinoa (rinsed and drained)
3/8 tsp Kosher salt (divided)
2 tbsp Chopped fresh flat-leaf parsley
1 tbsp Pitted kalamata olives (sliced)
1 tbsp Pine nuts (toasted)
2 (6 ounce) Salmon fillets
1 tbsp Maple syrup
1 tsp Grated orange rind
1 tsp Fresh orange juice
1/2 tsp Dijon mustard
1/4 tsp Minced garlic
1/4 tsp Freshly ground black pepper

Preheat broiler to high.

Combine 2/3 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Reduce heat; simmer 13 minutes or until liquid is absorbed. Stir in parsley, olives, and pine nuts.

While quinoa cooks, arrange fillets, skin side down, on a foil-lined baking sheet. Combine remaining 1/4 teaspoon salt, syrup, rind, juice, Dijon, garlic, and pepper in a bowl, stirring with a whisk. Spread orange mixture evenly over fillets. Broil salmon 6 minutes or until desired degree of doneness. Serve fillets with quinoa mixture.