Salmon with Quinoa and Citrus-Tomatillo Salsa
(High protein, low fat)
Yield: 4 servings
|Salmon, 4 ounce fillets||4 each|
|Quinoa, uncooked||1 1/4 cups|
|Cilantro, minced||1/2 teaspoon|
|Onion, green (scallion), minced||1/2 teaspoon|
|Lime, fresh juice only||1 each|
|Jalapeno, red, minced||1/2 teaspoon|
|Cilantro, minced||1 teaspoon|
|Onion, green (scallion), minced||1 teaspoon|
|Salt, kosher||to taste|
|Pepper. black||to taste|
- Cook quinoa according to directions on package. Once cooked, allow to cool completely.
- Dice the tomatillos. Then segment the grapefruit and oranges reserving the juice as well. Cut the segments of fruit into smaller cut to match the tomatillos.
- Combine all salsa ingredients, including the reserved juices. Season to taste with the red jalapeno, salt and pepper. Allow flavors to marinate together. If the citrus is too tart, the salsa may need a pinch of sugar substitute or splash of agave.
- Heat a nonstick sauté pan and 1 tablespoon of canola oil. Add salmon to the pan face side down and place pan in oven. Cook in 400 degree oven for approximately 5 minutes. Cook less or longer depending on your preferred doneness of salmon.
- Combine the cooled quinoa with the cilantro and green onions. Strain the excess liquid from the salsa into the quinoa as well to add flavor. Adjust the seasoning of the quinoa salad with salt and pepper as necessary.
- Plate the quinoa salad. Top with salmon filet and then finish the plate with the salsa.
NOTE: The citrus-tomatillo salsa goes great with chicken, pork, white fish and even tortilla chips too. Blood oranges may be substituted for the grapefruit in the salsa recipe.