Orange-Ginger Roasted Salmon with Quinoa
spiced carrot and beet slaw

Name: Orange-Ginger Roasted Salmon with Quinoa
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/4 lb Salmon; 1/4 cup Homemade orange-ginger sauce; 3/4 cup Quinoa, uncooked; 2 Carrots, grated; 2 Beets, medium, grated; 3 stalks Green onions, sliced thinly; 1/2 cup Raisins; 1/4 cup Homemade orange-ginger sauce; 3/4 tsp Coriander; 3/4 tsp Cumin; 1/2 cup Pistachios, shelled; 1 inch Ginger, grated; 2 cloves Garlic, minced; 1/2 Lemons, zest of and then sliced into wedges; 3/4 cup Orange juice; 2 Tbsp Balsamic vinegar; 2 Tbsp Honey

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Orange-Ginger Roasted Salmon with Quinoa

This orange-ginger sauce perfectly coats and flavors salmon and our carrot and beet slaw for a colorful, healthy, and tasty weeknight dinner!
Smarts: Try to find efficiencies by using sauces on both proteins and vegetables.

Dependency

Ginger Beef Stir-Fry

Ingredients

Metric

Servings:

Orange-Ginger Roasted Salmon with Quinoa:

Salmon - 1 1/4 lb
Homemade orange-ginger sauce - 1/4 cup
Quinoa, uncooked - 3/4 cup

Carrot and Beet Slaw:

Carrots - 2 , grated
Beets, medium - 2 , grated
Green onions - 3 stalks , sliced thinly
Raisins - 1/2 cup
Homemade orange-ginger sauce - 1/4 cup
Coriander - 3/4 tsp
Cumin - 3/4 tsp
Pistachios, shelled - 1/2 cup

Orange-Ginger Sauce:

Ginger - 1 inch , grated
Garlic - 2 cloves , minced
Lemons - 1/2 , zest of and then sliced into wedges
Orange juice - 3/4 cup
Balsamic vinegar - 2 Tbsp
Honey - 2 Tbsp

Prep

Make sauce - Grate ginger, mince garlic, and zest lemon. Combine in a small saucepan with orange juice, balsamic vinegar, and honey. Bring to a boil and simmer until reduced by 1/3. (Cane be done up to 3 days ahead)
Carrots / Beets / Green onions - Prep as directed. For the beets, just slice off both ends and peel with a peeler before grating on a box grater or in the food processor. (Can be done up to 3 days ahead)
Marinate slaw - Toss carrots, beets, green onions, and raisins with slaw’s portion of orange-ginger sauce, coriander, cumin, and some salt and pepper. Cover and refrigerate until ready to serve.
Salmon - Rinse and pat dry. Place onto a sheet pan lined with parchment or foil. Sprinkle with salt and pepper and pour on orange-ginger sauce.

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Make

Heat oven to 400F / 204C degrees.
Bake salmon for 12 to 18 minutes, depending on thickness of fillets and desired level of doneness.
While salmon cooks, cook quinoa (double if making Tuesday’s dinner). Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.
Optional step: Toast pistachios in the oven (with salmon) for 4 to 6 minutes to bring out their nuttiness.
Add pistachios to slaw.
Enjoy salmon with rest of the orange-ginger sauce, carrot and beet slaw, and quinoa (if you doubled, remember to save half for tomorrow night’s stir-fry). Slice zested lemon into wedges and serve with salmon.

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