Honey-Lime Salmon
with quinoa salad
Sweet and tart honey and lime infuse great flavors into this salmon dish. We love this sauce so much that we also use it to dress our quinoa salad, which saves you time. Vegetarians will marinade tofu in this same dressing for a delicious treat.
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Ingredients
Honey Lime Salmon:
- Green onions - 2 stalks , sliced white parts
- Honey - 1 1/2 Tbsp
- Lime juice - 3 Tbsp
- Cooking oil - 4 Tbsp
- Salmon - 1 to 1 1/4 lbs
- Paprika - 1/2 tsp
Tomato, Avocado, and Quinoa Salad:
- Quinoa, dry - 1 cup
- Green onions - 2 stalks , green parts sliced
- Grape / cherry tomatoes - 1/2 pint , halved
- Avocado - 1 , cubed
Prep
- Quinoa - If you're making tomorrow night's meal, make both nights worth of quinoa tonight (2 cups (472 ml) quinoa + 3 1/2 cups (823 ml) of water). If not, just combine tonight's portion with 1 3/4 cups (176 ml) of water. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes
- Green onions - Slice for both quinoa and salmon, keeping white and green parts separated
- Make dressing - Mix honey, lime juice, white parts of green onions, a pinch of salt, and oil
- Salmon - Rinse and dry. Pour 2 1/2 tbs. (37 ml) of dressing over fish
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Make
- Situate rack 6" (15 cm) below your broiler. Turn broiler on
- Roast salmon under broiler, 5 minutes per half inch (1.25 cm) of fish
- Halve tomatoes and cube avocados. Toss with cooked quinoa (half the amount if you cooked tomorrow night's portion), most of the green onions, and remainder of the dressing. Season to taste with salt and pepper
- Enjoy salmon with remainder of the sliced green onions. Sprinkle with paprika
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