Quinoa, quinoa, quinoa. Yup another recipe using my favorite grain. This recipe creates a sweet and tangy flavor profile that compliments both the fish and pineapple perfectly! It almost makes you think you’ve been teleported to a tropical destination just to eat this delectable meal. Hello Hawaiian beach or Caribbean island getaway. Okay, so maybe you won’t actually be on your dream vacation, but for a few minutes you might think you are…
1/2 pound salmon
1/4 cup packed brown sugar
1 tablespoons honey
1/2 cup reduced sodium soy sauce
1/4 cup fresh pineapple juice
1 teaspoon dijon mustard
1 teaspoon toasted sesame oil
1 tablespoon olive oil
1 teaspoon freshly grated ginger
2 cloves garlic, finely minced
1 teaspoon red chili pepper flakes
1 cup pineapple chunks
1/2 cup uncooked quinoa
1/2 cup light coconut milk
1/2 cup water
2 green onions, chopped
1/4 cup chopped fresh cilantro
In a large bowl whisk together the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large Ziploc bag and add marinade. Place in refrigerator for up to 8 hours but at least 1 hour.
Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from Ziploc bag and place skin side down on large baking pan lined with foil. Line pineapple next to salmon and brush leftover marinade on salmon and pineapple. Sprinkle with a little bit of extra brown sugar for extra caramelization. Bake for 15 minutes or until salmon easily flakes with fork. Then, broil for two minutes for an extra caramelized top.
While salmon is cooking, prepare quinoa. Bring water and coconut milk to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside. Add in green onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from baking sheet and fold into quinoa. Season with salt and lime juice to taste.
Spoon pineapple quinoa evenly into 2 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa.
Serves 2. Adapted from Ambitious Kitchen.